Ricotta, honey and almond ice cream

September 9, 2015 (Last Updated: January 11, 2019)
Print Recipe

Ricotta, honey and almond ice cream

Serves: 4
Cooking Time: 10 mins plus extra for freezing

Ingredients

  • SYRUP
  • 200g (1 cup) sugar
  • 125ml (½ cup) water
  • 10ml (2 tsp) ground cardamom
  • 45ml (3 tbsp) ready-made coffee
  • ICE CREAM
  • 500ml (2 cups) fresh ricotta
  • 60ml (¼ cup) milk
  • 190ml (¾ cup) syrup
  • honey, to serve
  • almonds, toasted, to serve

Instructions

1

To make the syrup, heat the sugar and water in a pot and stir until the sugar dissolves to form a syrup. Add the cardamom and coffee and stir to combine. Set aside to cool.

2

Combine the ricotta and milk in a food processor and blend until smooth. Add the syrup and process until well combined.

3

Transfer the mixture to a plastic container and freeze. Stir every hour for the next 3 hours to break up the ice crystals, until the ice cream is smooth and thick.

4

Serve the ice cream drizzled with the honey and sprinkled with the almonds.

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September 9, 2015 (Last Updated: January 11, 2019) By
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