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Ricotta, Honey and Thyme Ice Cream
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 from Georgina Hayden
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
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
5 out of 5 stars
3 Ratings
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