Ricotta ice cream

Beat eggs with sweetener and add vanillin or vanilla flavor

Put in a water bath, whisking, until the consistency of a thick cream, 5-6 minutes

Remove from heat, place container in cold water, cool cream with constant stirring

Add ricotta cheese to the mixture and mix well

Whip the cream separately, 33-35%, until thick, add to the mass

Stir gently

Transfer to a dish suitable for freezing and place in the freezer for 4-6 hours

Bon Appetit!