Tuesday, 17 August 2010

Strawberry and Ricotta Ice Cream

An essential summer dessert for all ages.

Serves: 8
Preparation time: 20 minutes
Cooking time: 360 minutes


- 500g fresh strawberries, washed, hulled and roughly chopped
- 90g caster sugar
- 300ml Elmlea Whipping Cream
- 250g tub ricotta cheese
- juice of ½ lemon


Place the strawberries in a bowl and sprinkle the sugar over. Stir well, cover and leave to stand for 30 minutes. Mash roughly with a potato masher or blitz in a food processor for a few seconds so the strawberries retain some texture.

Whip the Elmlea until it forms soft peaks. Beat together the ricotta and lemon juice and loosely fold into the whipped Elmlea.

Fold in the strawberry and sugar mixture and spoon into a freezer-proof container.

Place in the freezer for 2 hours, beat well, then return to the freezer for a further 4 hours until completely frozen.

Remove from the freezer 10 minutes before ready to serve.


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