Ricotta, Honey And Thyme Ice Cream
Ingredients
- 500g ricotta
- 100g caster sugar
- 3 bushy sprigs of thyme
- 400ml double cream
- ½ a lemon
- 100ml honey
Method
Blitz the ricotta, caster sugar and picked thyme leaves in a food processor until glossy and combined.
Whisk the cream in a large mixing bowl until soft peaks form and then fold in the ricotta mixture.
Finely grate in the lemon zest, drizzle in the honey and fold to combine.
Spoon into a sealable container.
Place in the freezer and freeze for a least six hours before serving.
