Sunday, January 16, 2011

Stained Glass Honey Ice Cream Recipe

...Just because it's not warm outside doesn't mean we can't indulge in ice cream!

Stained Glass Honey Ice Cream Recipe


500g (a little over 1 lb.) of the best ricotta you can find
2/3 cup (175ml) milk
1 cup (250ml) heavy whipping cream
1 teaspoon finely grated lemon zest
pinch salt
1/3 cup (90ml) honey


Beat the ricotta, milk, honey, salt and lemon zest together until light and smooth.
Beat the cream in a chilled bowl until soft peaks form.
Fold into the ricotta mixture.
Taste for sweetness: keeping in mind that when frozen the sweetness will be a little muted.
Stir in either more honey (if you want that flavor more pronounced).
Pour into a freezer-safe container with a lid.
Freeze until solid (at least 6 hours), removing the mixture every hour or so to beat it a bit and break up the ice crystals.
Or, if you are one of the lucky ones, churn it in your ice cream maker.
Scoop finished honey into big bowl and smooth until top is flat.
Carve out honeycomb shapes with paring knife.
Or, if you are clever enough to make a honeycomb patterned mold, you can emboss the surface nicely.
Drizzle honey into every other hex for stained glass effect.

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