Cool, refreshing, and light, this ricotta ice cream recipe makes a tub full of goodness that tastes as good as it looks. The addition of honey, vanilla, and rice milk gives it a richness and depth of flavour that sings all the way from the tip of your tongue to the bottom of your belly. Scooped and served with freshly cut wedges of juicy watermelon, thinly sliced mint and lavender buds from the garden, and drizzled with a simple syrup bursting with citrusy sweetness. One scoop and you’ll be walking on sunshine.
1 cup fresh ricotta cheese
¾ cup rice milk – regular dairy milk, soy, oat, or quinoa milk may also be used
¼ cup honey
½ tsp pure vanilla extract
Fresh mint leaves, thinly sliced
Juice of 2 lemons
¼ cup palm sugar
3 tbsp lightly toasted puffed quinoa – optional
Lavender buds, optional
In a mixing bowl, whisk together the milk and ricotta cheese until the mixture is mostly smooth and silky. Don’t worry if it appears a bit lumpy, this is unavoidable due to the texture of the cheese. Stir in the honey and vanilla extract. Taste. If not sweet enough for your liking, add in a little more honey. I found that the mixture was not as sweet after freezing so adjust accordingly.
Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
For the lemon syrup, combine the lemon juice and palm sugar in a saucepan and bring to the boil over medium-high heat. Reduce to a simmer and let cook for 5 or so minutes, until the sugar has dissolved. Remove from heat and let cool slightly.
Serve with freshly cut watermelon, a drizzle of the lemon syrup and garnish with mint, quinoa and lavender.
Makes approx. 3 cups ice cream