Ricotta, honey and pistachio ice cream
This deliciously nutty no-churn ice cream is insanely quick to make and super stylish! Honey glazed pistachios are chopped and stirred through blitzed ricotta with orange zest and honey.
Ingredients
- 60g/2¼oz shelled pistachio nuts (or a mixture of pistachio nuts and almonds), roughly chopped
- 5 tbsp runny honey
- good pinch sea salt
- 300ml/10fl oz double cream
- 1 orange, finely grated zest only
- 500g/1lb 2oz ricotta
- 100²µ/3½´Ç³ú caster sugar
- small handful pistachios, shelled and chopped, to serve (optional)
Method
Line a plate with greaseproof paper.
Cook the nuts in a dry frying pan over a medium–low heat until lightly toasted. Drizzle in 3 tablespoons honey and add the salt. Leave the honey to bubble for 1 minute to coat all the nuts. Allow to cook until they are thick and sticky, then pour the mixture onto the lined plate. Spread the nuts out in a thin layer and leave to cool.
Meanwhile, whip the double cream in the bowl of a freestanding mixer until it forms soft peaks.
Blend the orange zest, ricotta and sugar in the bowl of a food processor until glossy and smooth. Spoon in the cooled nut and honey mixture and pulse until there is a variety of textures.
Spoon into the bowl with the whipped cream and fold together. Ripple in the remaining 2 tablespoons honey.
Spoon into a freezer-proof, sealable container and freeze for at least 6 hours. Serve in bowls topped with chopped pistachios (if using).
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