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
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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.
