Ingredients
2 cup (400g) fresh ricotta
3/4 cup (165g) caster sugar, plus 1 tbsp extra
300 millilitre thickened cream
250 gram strawberries, hulled, sliced
Method
1. Blend or process ricotta and sugar until smooth. Beat cream in a small bowl with an electric mixer until soft peaks form. Fold into ricotta mixture. Transfer to a freezer-proof dish or airtight container, cover and freeze for six hours or until frozen.
2. Combine the remaining sugar with the strawberries. Serve scoops of the ricotta ice-cream with the strawberries.
Source: Womens Weekly Food
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