Ricotta Ice Cream




4 eggs
2/3 cup sugar
2/3 cup honey
1 tbsp. vanilla extract
2 cups ricotta cheese
2 cups milk
2 cups heavy cream, whipped stiff


In the bowl of an electric mixer, beat the eggs, sugar, and honey until pale yellow in color and tripled in volume, about 5 to 8 minutes.

Stir in vanilla, ricotta cheese, milk, and whipped heavy cream; continue beating for 2 minutes until smooth and thick. Spread the mixture evenly on a parchment lined 9 x 13 inch baking sheet and freeze until solid, about 1 hour.

The Martha Stewart Cookbook

Author's Comments

This wonderful ice cream does not require an ice cream maker; simply mix it and freeze for an hour.

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