Did you know that July is National Ice Cream Month?
While ice cream and Judaism may not seem connected, there are connections between the two. Whether it’s breaking the Yom Kippur fast or devouring a Shavout feast, dairy, including ice cream, often plays a part in Jewish holiday celebrations.
History also tells us of the connection between everyone’s favorite frozen treat and Judaism. As Jewish immigrants arrived in the United States, they had to adapt to their new environment. As they integrated into American society, ice cream became part of Jewish-American culture. However, Jewish immigrants had to find ways to make their newfound frozen treat – ice cream – compatible with kosher dietary laws. Often, this meant learning how to make their own ice cream to comply with kashrut.
In honor of National Ice Cream Month and our ancestors’ pursuits in making ice cream in kosher-friendly flavor combinations, celebrate summer with a scoop of homemade ice cream.
Lemon Ricotta Ice Cream
Yield: 8 1/2 cup servings
Ingredients:
1/2 cup ricotta cheese
1 cup whole milk
1 14oz can sweetened condensed milk
1-1/2 cups heavy whipping cream
1/4 cup fresh lemon juice
1 tablespoon fresh lemon zest
1/2 teaspoon dried rosemary, finely chopped, plus more for serving
1/2 teaspoon salt
Ice cream cones for serving
Directions:
Place the ricotta in a fine mesh strainer lined with cheesecloth over a bowl. Refrigerate and let drain for at least 4 hours (up to 24 hours) to drain the excess moisture. Remove from refrigerator and discard drained liquid.
Place drained ricotta cheese, milk, and sweetened condensed milk in a blender. Process until smooth.
Transfer to a large bowl. Add heavy whipping cream, lemon juice, lemon zest, dried rosemary, and salt. Whisk to combine. Cover and refrigerate for 1-2 hours, or until well chilled.
Pour the ice cream base into an ice cream machine and process according to the manufacturer’s instructions, approximately 45-50 minutes.
Remove work bowl and transfer ice cream to an airtight container or metal loaf pan.
For a soft creamy texture, enjoy immediately. For a firmer texture, cover and freeze for 1-2 hours.
Sprinkle with additional dried rosemary, as desired, and serve.
Store in the freezer for up to one week.
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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have also been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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