Chestnut and Ricotta Semifreddo (Ice Cream) Recipe

In a saucepan over medium heat, combine the milk and 1/4 cup of the sugar and heat until the sugar is dissolved. Set aside.

In a large stainless steel saucepan over low heat, combine the butter, the remaining 2 cups of sugar, the rum , and 1 cup of water and beat until the sugar is dissolved. Remove from the heat and stir in the ricotta , chestnut puree, and candied lemon peel. Mix in the reserved milk-sugar mixture.

Process in an ice cream machine , scoop into bowls, and serve immediately.

Yield: 4 servings Note: You can buy canned chestnuts, either whole or pureed. If whole, simply puree them in the food processor . If you want to use fresh chestnuts, you'll have to peel them open, boil or roast them, and then puree them. For the purposes of this recipe, it does not make much difference whether you use fresh or canned chestnuts.

Recipe Source: Little Italy Cookbook by David Ruggerio (Workman Publishing)

Reprinted with permission.