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


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s