Ricotta Ice Cream
This has a lovely scent from the honey, thyme and lemon used to flavour it
Makes enough for: 1 batch ice cream
Ingredients
- 400 g ricotta
- 80 g erythritol
- 5 sprigs thyme, leaves picked
- 320 mls whipping cream
- 100 g honey
- 1 lemon, zest only
Method
- 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