We have a cheesery very close to us and I went and bought ricotta from them. The lady who assisted me asked what I was going to do with it, and I told her I would be making ricotta ice cream. She asked if I could bring them some to taste which I did when next went shopping there. The owner could not stop eating it which I think is high praise indeed.
Life is really all about compromise. James and Carli wanted to go out with friends so we were asked to babysit. Hannah would come to us after school and we would give her supper, bath her and maybe encourage her to sleep. The last time she spent an evening with us the sleep part did not go so well. I told James we would do so with pleasure, but gave him a time that he needed to fetch her by. This was an hour later than we would normally go to bed during the week. And if Hannah did not sleep it would hopefully mean she would get enough sleep before school the following day. When she arrived I asked her if we could change her routine and bath before supper. She agreed to compromise when I explained that it would mean we could eat at our normal time.
Today’s inspirational recipe from Lavender and Lime ♥ Ricotta Ice Cream ♥ #LavenderAndLime Click To Tweet
And also she would not be too tired to bath after supper. She agreed when I told her we would bath after snacks. We set out a routine for when Dave got home. Snacks, bath, supper, story, bed! After her bath she was already tired, and supper was a simple affair. I read her one story as agreed and told her she could ‘read’ her book with the lamp on until she was tired. After 10 minutes she called to say there as a monster under her bed. We all inspected to make sure there was not, but she asked to come and lie down on the couch with me. I let her snuggle up under the blanket, with Holly on top of her. And within 5 minutes they were both sound asleep. All-in-all, I must say that the evening went off without a hitch.
Click on the links for conversions and notes.
Ricotta Ice Cream
- 400 g ricotta
- 80 g erythritol
- 5 sprigs thyme, leaves picked
- 320 mls whipping cream
- 100 g honey
- 1 lemon, zest only
- Place the ricotta, erythritol and thyme leaves into a bowl and use a stick blender to blitz until smooth
- Place the cream into a large mixing bowl and whisk until soft peaks form
- Fold the ricotta into the cream then add the honey and lemon zest and fold through
- Pour into a sealable freezer container and freeze for at least 6 hours
Dave and I arrive in the Netherlands today. I will not be replying to comments or reading blog posts until the 18th of October. You can follow our trip by taking a look at our holiday blog.
View the previous posts on October 5:
- 2022: September 2022 Showcasing In My Kitchen
- 2020: Sous Vide Scrambled Eggs
- 2018: Lavender And Lime Crème Brûlée
- 2016: September 2016 Showcasing In My Kitchen
- 2015: Roti
- 2014: Ghost Ship
- 2012: October 2012 Showcasing In My Kitchen
- 2011: Carom Seed Curry
- 2010: Marshmallow Mousse