Categories: Desserts, Italian 
      Yield: 8 servings 
  
    1/2 c  Powdered sugar                           - or sherry) 
      2 tb Marsala                             1 lb Part-skim milk ricotta 
           -(or substitute Madeira           1/2 c  Whipping cream 
  
  IN A LARGE BOWL, stir sugar and Marsala together until sugar dissolves. 
  Push ricotta through a sieve into the mixture and stir well. Chill 
  thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into 
  the ricotta mixture. Transfer to ice cream machine and freeze according to 
  machine's directions. 
   
  Makes 1 Quart 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK