Ricotta, honey and almond ice cream
- 200g (1 cup) sugar
- 125ml (½ cup) water
- 10ml (2 tsp) ground cardamom
- 45ml (3 tbsp) ready-made coffee
- ICE CREAM
- 500ml (2 cups) fresh ricotta
- 60ml (¼ cup) milk
- 190ml (¾ cup) syrup
- honey, to serve
- almonds, toasted, to serve
To make the syrup, heat the sugar and water in a pot and stir until the sugar dissolves to form a syrup. Add the cardamom and coffee and stir to combine. Set aside to cool.
Combine the ricotta and milk in a food processor and blend until smooth. Add the syrup and process until well combined.
Transfer the mixture to a plastic container and freeze. Stir every hour for the next 3 hours to break up the ice crystals, until the ice cream is smooth and thick.
Serve the ice cream drizzled with the honey and sprinkled with the almonds.