- 3/4 cup sliced almonds
- 1 pint vanilla ice cream
- 1 1/2 cups ricotta cheese
- 1/2 cup honey
How to make this recipe
- In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Let cool completely.
- Put a large metal bowl in the freezer. Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth.
- Remove the bowl from the freezer and put the ice cream in it. Stir until smooth. Stir in the ricotta mixture. Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, until firm enough to scoop, about 60 minutes. Serve the ice cream topped with the toasted almonds.
Photo © Christina Holmes Published July 2011