I was going thru my drafted posts and realised that I have not posted this delicious ice cream which I've made quite sometime ago using my Homemade Ricotta Cheese, which I have posted before. So I'm submitting this post to Little Thumbs Up event, where the ingredient for this month is Cheese.
This Ricotta Ice cream has a very creamy and smooth texture.
One scoop is not enough.
I'm wishing that I have some right about now! Will have to wait until after the CNY is over, when I have time to make some Ricotta Cheese again, and this ice cream!
If I have not been visiting as frequently as before, I do apologize, as am pretty busy this past week, with Chinese New Year is just round the corner. I have been busy making some cookies and snacks and above all that, with housework and meals to prepare, so time is rather limited. I'm sure most of us who are celebrating CNY, are pretty busy right now! At times like this, I wish I have a helper around!
(I've made half a recipe using 1/4 cup sugar)
Ricotta Ice Cream
(source from : marthastewart.com)
1 cup sugar
1 cup water
3 cups fresh ricotta
2 tbsp honey
1 pinch of salt
- In a small saucepan, bring sugar and water to a boil, remove from heat. Refrigerate for at least 1 hour or until chilled.
- In the bowl of a food processor, combine ricotta, honey and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.
I'm linking this post to Little Thumbs Up event, where the ingredient for this month is Cheese, organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY, hosted by Alice of I Love.I Cook.I Bake