Ricotta Doughnuts Recipe

Prepare the Doughnut Batter

In a large mixing bowl, whisk together the ricotta cheese, sugar, and egg until smooth. Add the vanilla extract and lemon zest, and mix until well combined.

Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.

Heat the Oil

In a deep pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Fry the Doughnuts

Using a spoon or a small ice cream scoop, drop spoonfuls of batter into the hot oil. Fry in batches, making sure not to overcrowd the pot. Cook for about 2-3 minutes on each side until golden brown.

Drain and Cool

Using a slotted spoon, transfer the doughnuts to a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving.

Combine Ingredients

In a medium saucepan, whisk together the heavy cream, whole milk, sugar, espresso coffee, vanilla extract, and salt. Heat the mixture over medium heat until the sugar is dissolved and the mixture is hot, but not boiling.

Chill the Mixture

Remove from heat and let the mixture cool to room temperature. Then, refrigerate it for at least 4 hours or overnight.

Churn the Ice Cream

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze

Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

Melt the Chocolate

In a microwave-safe bowl, combine the semi-sweet chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Form the Pearls

Using a small spoon or a piping bag, drop small dots of the melted chocolate onto a parchment-lined baking sheet to form pearls.

Chill Until Firm

Place the baking sheet in the refrigerator for about 30 minutes until the chocolate pearls are firm.