My F&W
quick save (...)
Ricotta Ice Cream with Honey and Almonds
© Christina Holmes

Ricotta Ice Cream with Honey and Almonds

  • SERVINGS: MAKES 1 1/2 PINTS
  • MAKE-AHEAD

For an unusual but exceptionally easy dessert, soften a pint of vanilla ice cream, mix it with ricotta and honey, and then refreeze it. You'll want to use a premium brand of ice cream, since the quality of each ingredient is very apparent in this simple dessert.

Plus: More Dessert Recipes and Tips

  1. 3/4 cup sliced almonds
  2. 1 pint vanilla ice cream
  3. 1 1/2 cups ricotta cheese
  4. 1/2 cup honey
  1. 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.
  2. 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.
  3. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

()

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.