Ingredients
1
(15-oz) cold container whole-milk ricotta (1 2/3 cups) or 1 2/3 cups fresh ricotta
3
oz cream cheese, softened
1
tsp finely grated fresh lemon zest
1
(4 1/2- to 5-lb) wedge of watermelon, cut into 1-inch-thick slices and chilled
1
oz fine-quality bittersweet chocolate (from a 3-oz bar), shaved (1/4 cup) Special equipment: an ice cream maker
Directions
1.
Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds.
2.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
3.
Put scoops of ice cream on watermelon slices and top with chocolate shavings.
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