ricotta ice cream with citrus and spicy honey
Prep time: 
Cook time: 
Total time: 
Serves: about 1½ quarts
 
Ingredients
  • 4 eggs
  • 1 c sugar
  • ½ tsp citrus zest
  • 4 c heavy cream
  • 1 c ricotta
  • pinch of salt
  • 2 tsp ground vanilla beans or half a vanilla bean, seeds scraped
  • ¼- 1/2 c Bees Knees Spicy Honey, to taste
  • chopped roasted, salted pistachios if desired
Instructions
  1. In a large bowl, whisk the eggs, sugar and zest together until pale yellow and fluffy. Set aside.
  2. Combine heavy cream and ricotta in a heavy-bottomed sauce pan and scald it (heat it until steam rises and small bubbles form around edges). Remove from heat.
  3. Slowly whisk the hot cream into the egg and sugar mixture, add a pinch of salt, and return mixture to double boiler. Cook, stirring constantly, until mixture coats the back of a spoon.
  4. Cool slightly, then pulse in a blender, strain using a fine-mesh sieve, add the ground vanilla beans and refrigerate until cold.
  5. Once thoroughly chilled, whisk the cream mixture briefly and churn according to your manufacturer's instructions. Just before churning is complete, drizzle ¼ c of the honey into the ice cream, tasting as you go and adding more if you'd like. I used about ½ c, but I wanted it spicy. Put the ice cream in a freezer-safe container, cover, and chill.
  6. Take the ice cream out of the freezer and allow it to soften for 10 minutes before serving. Drizzle with spicy honey and chopped pistachios.
Recipe by oh honey bakes at https://ohhoneybakes.com/ricotta-ice-cream-with-spicy-honey/