RICOTTA ICE CREAM
6-8 Servings, Ready in 10 minutes + freezing time
Homemade ricotta vanilla ice cream with toasted almonds and honey
This is my recipe for a homemade alternative to the classic vanilla ice cream and the use of ricotta gives a rich yet subtle tang that works perfectly as a topping for so many of my favourite Albanian and Mediterranean desserts.
Serving suggestion- toasted almonds & honey or sea salt & a drizzle of olive oil.
INGREDIENTS
250g Ricotta cheese
300ml heavy double cream
1x tin condensed milk
2 teaspoons of vanilla bean paste
Pinch of salt
Vanilla ricotta ice cream with toasted almonds and honey
METHOD
Whip the cream with an electric whisk until stiff peaks have formed.
In a separate bowl, whisk together the ricotta, condensed milk, vanilla paste and salt until combined.
Fold the whipped cream into the ricotta mix until smooth and combined.
Pour into a freezable container and place into the freezer for at least 6 hours until completely frozen.