ricotta and buttermilk ice-cream

  • 4 cups (960g) fresh ricotta
  • 1 teaspoon vanilla extract 
  • 1¼ cups (200g) icing (confectioner’s) sugar, sifted 
  • ½ cup (125ml) buttermilk 
  • 1 tablespoon finely grated lemon rind 
  • ¼ cup (60ml) lemon juice
  1. Place the ricotta, vanilla, sugar, buttermilk, lemon rind and juice in a food processor and process until smooth. Pour into a 20cm x 30cm slice tin and freeze for 4–6 hours or until frozen. 
  2. Remove from the freezer and allow to soften for 5–10 minutes. Cut into squares and, in batches, place in a food processor and process until smooth. Return to the tin and freeze for 1 hour or until firm. Serve. Makes 1 litre.
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