Ricotta Ice Cream with Almond Liqueur

Beat the egg yolks with the sugar until creamy and then gently fold in the almond liqueur. Pass the ricotta through a sieve, fold into the egg mixture by the tablespoonful and season with lemon zest. Whip the cream until stiff and fold into the ricotta mixture in batches. Line a loaf pan with parchment paper, pour in the mixture and smooth out, cover with parchment paper and freeze in the freezer, preferably for one night.

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