Rum Raisin Ricotta Ice Cream

Place the raisins and rum in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover, and set aside until cool. Drain the raisins, reserving the rum.

Put the ricotta, cream cheese, sugar, vanilla and almond extracts, ¹⁄₈ tsp of salt and the reserved rum in the bowl of a food processor or blender and pulse just until well blended. With the processor running, pour the heavy cream down the feed tube and process until well blended. Pour into a quart container and refrigerate for at least 1 hour and up to a few days.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is almost frozen, add the raisins and mix just to combine. Transfer to a container and freeze until firm. To serve, soften slightly and scoop into serving dishes.