Makes approx 4 cups
3 cups ricotta
300ml carton pure cream
1½ cups whole milk
½ cup caster sugar
1 cup maple syrup
1 cup toasted pecans, roughly chopped
maple syrup, extra, to serve
Place ricotta, cream, milk, sugar and maple syrup into a food processor and process until mixture is smooth. (It may be necessary to process half the quantity at a time.)
Spoon gelato into a 20cm x 10cm x 7cm deep loaf pan. Cover and freeze for 3-4 hours or until quite firm. Return to food processor and process (churn) until
creamy. Transfer to a large bowl.
Add chopped pecans and stir until combined. Spoon into loaf pan, cover
and refreeze. Scoop into cones or small dishes and serve. Drizzle with extra maple syrup, if desired.