Last week, we talked frozen yogurt, and today it’s all about the ice cream. Fresh ricotta ice cream, to be exact. Yes, you read that right: this dessert is composed primarily of a soft cheese that I curdled right in my own kitchen, and it’s easier than you might think. Before we get into the details of how to make this magic happen in your own home, let’s consider the experience for a moment. The ice cream itself is, of course, cold, though I like to serve it straight from the ice cream maker to ensure a soft-serve consistency. Bright …

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