Ricotta, Honey and Thyme Ice Cream
Georgie Hayden's ricotta, honey and thyme ice cream brings together the quintessential flavours of Greek Cypriot cooking in an easy no-churn recipe.
From the book
Taverna: Recipes From a Cypriot Kitchen
Feast your way through these authentic Cypriot recipes
Family favourite dishes for weekend feasts
Fresh and inspiring ideas for weeknight cooking
Buy From
Introduction
This ice cream is astonishingly easy – and elegant at the same time. It shouldn't just be considered for its no-churn method – regardless of whether you have an ice cream machine or not, it is worth making.
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
