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Prepare the ice cream one day ahead of serving. Combine the milk and cream in a medium saucepan and bring to boil. Remove from the heat. Add the grated Grana Padano and stir until the cheese is fully melted into the milk.
Pour the mixture into a bowl to cool down completely. Add the brandy and the ricotta. Mix until you have a smooth cream without any lumps.
Transfer into the freezer bowl of an ice cream maker already switched on. Churn for 30 minutes, or until the mixture is thick and creamy. Transfer to an airtight container and freeze overnight.