One of the simplest ways to enjoy fresh ricotta is just to puree it smoothly in the blender with a little sweetener and flavor...but that is not much of a recipe, and it is not an original recipe of mine. Inspired by that blender technique, I began to apply some of what I have learned from making stove top custard, and from there going on to ice cream. Given the high New England season, I have decided to use some grade B maple syrup (it is actually from last season) to sweeten this, egg yolks to make a lovely yellow color, Meyer lemon and nutmeg to enhance the flavors. Period. There could be many more flavors and spices, but I want to explore this restrained palette. The custard is lovely. The ice cream is really heavenly smooth. I could not resist sneaking in a smidgen of fresh rosemary to the ice cream in the processor. I was also going to offer a maple syrup drizzle, but now I suggest you savor the ice cream simply on its own, but just maybe with a fresh rosemary sprig. - Sagegreen

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