HONEY LAVENDER RICOTTA ICE CREAM
Make and share this Honey Lavender Ricotta Ice Cream recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 10m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves.
- Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
- Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.
Nutrition Facts : Calories 1457.2, Fat 63.9, SaturatedFat 40.8, Cholesterol 250.9, Sodium 808, Carbohydrate 171.3, Fiber 0.1, Sugar 157.4, Protein 55.5
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