This post is done in partnership with Cans Get You Cooking. All recipes and opinions are my own.

There is something about the sun shining that just makes everything feel a bit better. With many of us being quarantined for so long, the option of “outside” now opens a whole new world of possibilities. There is now a whole array of outdoor activities to add to your daily or weekend routines. In addition, to walking and running, there is grilling, picnics, pool and sprinkler time! Being able to eat outside and grill also opens a whole new world of food. While some people are excited to fire up the grill, others are looking forward to their favorite cool treat.

Ice cream shops may not be open just yet, and the ice cream truck may not be making it’s rounds. Making homemade ice cream is a great way to add a little extra fun to your summer day. I had the opportunity to work with Cans Get You Cooking, which challenged me to take a look at my “cantry” and see if I could stretch my imagination, using what I had on hand. I found a couple of cans of sweetened condensed milk, which led me to experimenting with a recipe for ricotta ice cream. Using the sweetened condensed milk and folding some whipped cream into the ricotta resulted in a seriously creamy texture. The ice cream was both light and creamy, yet icy at the same time. The flecks of cinnamon and vanilla throughout really added to the delicate flavor.

Using canned pears, I was able to add some brown sugar, and small amount of butter to help them brown and caramelized. It really brought out the flavor of the pears. It was the perfect topping for the ice cream! I could also save the caramelized pear for a couple of days.  We were able to sit on our deck and enjoy this treat over and over again! I also used the pears on top of oatmeal in the morning, used it as a topping for pound cake, and on top of morning toast! There are so many possibilities beyond the ice cream bowl!

Cinnamon Vanilla Ricotta Ice Cream with Caramelized Pears

ingredients

Ricotta Ice Cream

• 1 cup heavy whipping cream, cold

• 1 lb ricotta cheese (whole milk, not skim)

• 1 14 oz can sweetened condensed milk

• 1 tsp vanilla

• 1/2 tsp cinnamon

Caramelized Pears

• 1 16 oz. can of pears, drained and chopped

• 2 tbsp butter

• 1 tsp brown sugar

instructions

1. In a food processor whip the cold cream until stiff peaks start to form. This takes a couple of minutes. Then transfer it to a large bowl and set aside. No need to clean the bowl of the food processor.

2. To the food processor add the ricotta, condensed milk, vanilla, and cinnamon. Process until smooth.

3. Add the mixture to the bowl with the whipped cream. Fold in gently. Transfer to a freezer proof container and seal. Freeze for about 6 hours.

4. Meanwhile, prepare the caramelized pears. Melt the butter in a large pan.

5. Then add in the pears, and sprinkle the sugar over the top. Let the pears saute for about 4 minutes, then move them around the pan to flip them over. Saute for another 3-4 minutes, until the pears are golden brown.

6. You can let the pears cool down and then store them in an airtight container in the refrigerator. Or you can serve them warm over the finished ice cream.

RECIPE NOTES: The ricotta ice cream freezes VERY solid. The texture is very creamy, but you need to allow some time for the ice cream to thaw to be able to scoop it out the first time!