1/2 cup butter
1 cup light whipping cream
1 (.25 ounce) part-skim ricotta cheese
2 1/4 cups white sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 teaspoon vanilla extract
1 (16 ounce) can vanilla ice cream
In a blender, combine butter, cream, sugar, vanilla, milk, and egg yolks. Blend until smooth. Pour into glasses and freeze in refrigerator.
When ice cream would be serving time, place 5 inch foil pan onto serving sheet. Place ice cream about 1/2 inch from edge of pan on top of foil, but do not block.
Remove foil from ice cream. In a small bowl, mix together vanilla extract, milk, ice cream, eggs, and vanilla. Mark 1/4 cup circle in ice cream. Cut circles in ice cream, cutting with a knife or metal skewer. Serve chilled.
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