A glimpse into my inner monologue as I taste tested (AKA, as I ate half the batch in 1 sitting):
I must never run out of vanilla bean paste. Ever. Or I’ll DIE.
Buttermilk, you make everything delicious.
Oooooh, ricotta, I still love you, don’t be jealous of buttermilk, it can’t replace you.
Pace yourself, Julia. Manners, Julia. Ice cream doesn’t have legs, it won’t run away. Wipe your face, Julia.
I can’t wait to have 3 bowls, for dinner, tonight. (and I did)
Moral of the story: this combination is INSANE! You can taste the vanilla bean in each bite with a tangy undertone from the buttermilk, and the ricotta just adds to the creaminess. I could be a taaaaad bit bias seeing as how I did shed my blood sweat and tears into this creamy concoction. Disclaimer: I never exaggerate, EVER. It’s like a simple classic vanilla bean ice cream. But, it has that little twist with the ricotta and buttermilk. It’s the perfect vessel for chopped pistachios and cocoa nibs.
Did I mention this doesn’t even require an ice cream maker?!! It doesn’t. And good thing, since mine is currently oozing blue gel from the sides. Sigh. I hope the manufacturer will replace it. I might cry if they don’t.
I’m trying, reeeeeally trying to get a better grasp of food photography. But at the end of the day, I just really like to make the food (and eat it). The whole photography part is definitely a challenge. But again, I’m trying. Thanks for hangin’ with me as I learn more about it, and experiment.