Fluffy White Delight

<img alt="ricotta.jpg" src="http://suttonfirstchurch.wordpress.com/wp-content/uploads/2008/05/ricotta.jpg" width="109" height="160"

The New York Times has declared ricotta the new "it" cheese:

Ricotta was long confined to traditional roles in New York’s restaurant kitchens, hidden inside fresh pasta as a mild, toothsome filling or baked into cheesecake with lemon and eggs.

But no more: ricotta has made a jump from the wings onto center stage.

Puh-leeze. I've NEVER denied the power and delight of ricotta. Hence, my delectable Ricotta Sorbet. I've already whipped up a batch for a dinner party tomorrow night.

Here's the recipe, if you'd like to whip up a batch yourself.

Ricotta Sorbet

1 quart milk (4 cups)
24 oz. ricotta
1 1/4 cup sugar
1 1/2 tsp. vanilla
zest of 1 lemon
zest of 1 orange

Combine and boil ingredients - except zest - over a medium flame. Strain. Add zest. Chill. Place in ice cream maker and follow maker's instructions.