Honey-Lavender Ricotta Ice Cream

Honey-Lavender Ricotta Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Infusing the syrup with lavender imparts a subtle floral flavor to this ice cream. Look for fresh ricotta cheese at gourmet markets, or you can make your own—go to CookingLight.com for our homemade version. It lends the ice cream wonderful richness. Serve with Easy Raspberry Sauce, and garnish with lavender sprigs.

Yield:

1 1/2 quarts (serving size: about 1/2 cup ice cream)

Recipe from

Cooking Light

Nutritional Information

Calories 190
Caloriesfromfat 29 %
Fat 6.2 g
Satfat 3.8 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 11.5 g
Carbohydrate 23 g
Fiber 0.0 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 240 mg
Calcium 250 mg

Ingredients

1 cup sugar
1 cup water
1 teaspoon dried lavender blossoms
3 cups fresh ricotta cheese (about 2 pounds)
2 tablespoons honey
1/4 teaspoon salt

Preparation

1. 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.

2. 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.

Note:

Kathy Farrell-Kingsley,

May 2008
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