Ricotta ice cream

Serves six to eight!

  • 5 egg yolks
  • 125gms caster sugar
  • 5 tablspoons rum or cognac to taste
  • 500gms very fresh ricotta

Put egg yolks in a blender with the sugar and blend until fluffy and pale; add rum or cognac and ricotta and blend to a light cream; line a mold with cling film and pour in the mixture; cover with cling film and leave in the freezer for at least four hours. Turn out on a plate.

Variation – add the grated rind of a lemon or a teaspoon of cinnamon

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