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Ricotta Gelato with Blackberry Sauce
Ingredients
  • subheading: For the gelato:
  • 1 ¼ cups half-and-half
  • 1 ¼ cups milk
  • a 15- or 16-ounce container whole-milk ricotta
  • ½ cup sugar
  • a 3-inch cinnamon stick
  • a 2-inch strip of lemon zest removed with a vegetable peeler
  • 2 tablespoons light corn syrup
  • ¼ teaspoons vanilla
  • subheading: For the blackberry sauce:
  • 1 cup sugar
  • ¼ cup water
  • 2 cups blackberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon crème de cassis
  • 1 mango, pitted, peeled, and cut in ½-inch dice for garnish
  • blackberries for garnish
Steps
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