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Ricotta Ice Cream



In the bowl of an electric mixer, beat the eggs, sugar, and honey until pale yellow in color and tripled in volume, about 5 to 8 minutes.
Stir in vanilla, ricotta cheese, milk, and whipped heavy cream; continue beating for 2 minutes until smooth and thick.
Spread the mixture evenly on a parchment lined 9 x 13 inch baking sheet and freeze until solid, about 1 hour.
Makes about 1 1/2 quarts.
The Martha Stewart Cookbook.