Ricotta 50 Gelato Master School

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Successful ice-cream shops are always focused on local products and nature delights, offering a range of ice-cream flavours prepared with their own land’s scents and tastes. The ricotta cheese ice cream is exactly one of these special flavours and needs to be prepared with the care and expertise of a chef. It is of utmost importance, for example, to know that making ice cream by using exclusively ricotta cheese may end up with an over-delicate flavour, and the consequent risk of proposing a poorly savoury flavour. This is why we recommend to use, together with fresh ricotta (possibly made with sheep milk), Leagel’s Ricotta 50 supplement, a natural flavour-based product made and developed as a stabilizer for the ricotta ice cream in the display cabinets and to strengthen the taste of ricotta cheese.