It’s ice cream season! Not that ice cream goes out of season. But, there is something incredibly satisfying about eating an ice cream cone on a sunny day.
Speaking of eating ice cream cones, let’s get our technique straight. This is important. Do not bite into your ice cream cone, because that’s barbaric. Tilt your head slightly, and lick while rotating the cone.
Concentrate on the bottom to catch the drips, but don’t let the top get too top-heavy. Keeping the scoop of ice cream even is important. Why? Well, because I’m OCD when it comes to eating ice cream cones…obviously :).
I really enjoy ice cream made with ricotta for a few reasons. It gives the ice cream a little bit of texture, which I love (honestly, I can eat ricotta cheese with a spoon). The lemon gives brightness, while the honey makes the ice cream mildly sweet. This recipe is great on it’s own, but it’s also a great base for additional fruit on top!
Lemon, Honey and Ricotta Ice Cream
15 oz. Full fat ricotta cheese
1 cup Whole milk
Lemon juice from one lemon
2 tbs. Lemon zest
1. In a large bowl, mix all ingredients together until fully incorporated. Place mixture into the fridge, and let cool for about 2 hours.
2. Pour mixture into your ice cream machine, and let mix until the texture of soft serve. For a harder ice cream, transfer into an airtight container and place in the freezer overnight.