1 1/2 quarts (serving size: about 1/2 cup ice cream)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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
How to Make It
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.
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.
I made this recipe because it sounded so interesting and tasty. My house smelled amazing as I prepared it. This ice cream is wonderful just as it is with no changes - especially with the Easy Raspberry Sauce. I especially enjoyed it on waffles with fresh raspberries. I will make this any time I want to really impress people without having to work very hard :)
Made the homemade ricotta for this recipe. It was super easy. Put it in the fridge for a few hours. It was hard and dry when I was ready to make the ice cream. I had it in the cheese cloth for 15 minutes longer than specified. That may have been the reason it was hard and dry. Ice cream flavor is RICH and AMAZING!!! The texture of mine was gritty. Either the sugar needed to boil longer or the lavender needed a finer mesh strainer. I'll probably try this again for a special occasion.
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