Honey-Lavender Ricotta Ice Cream

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Added May 12th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Frozen Desserts
  • Servings: 6 change
  • Calories per serving: 324
  • Prep Time: 30 mins
  • Cook Time: 300 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 32416%
Fat 14g22%
Cholesterol 60mg20%
Sodium 581mg 24%
Carbohydrates 36g16%

More facts>>

FoodConnect Nutritionals

This recipe is from Cooking Light Magazine (May 2008)

Subtle Floral flavor in sweet rich ricotta ice cream. May serve with homemade easy raspberry sauce. (see recipe)

Ingredients

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    [0] => Array
        (
            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
                (
                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => sugar
                    [componentid] => 0
                    [method] => 
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            [6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
                (
                    [title] => water, tap
                    [ingredientid] => 34774
                    [ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => water
                    [componentid] => 0
                    [method] => 
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            [1c8b4897-ed93-4594-d921-ee57312694bf] => Array
                (
                    [title] => chamomile, flowers, dried
                    [ingredientid] => 6760
                    [ingredientuuid] => 1c8b4897-ed93-4594-d921-ee57312694bf
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => dried lavender blossoms
                    [componentid] => 0
                    [method] => 
                )

            [898acc27-89c8-8414-0942-61b185ac6681] => Array
                (
                    [title] => cheese, ricotta, whole milk
                    [ingredientid] => 7527
                    [ingredientuuid] => 898acc27-89c8-8414-0942-61b185ac6681
                    [quantity] => 3.00
                    [measure] => cups
                    [title_custom] => fresh ricotta cheese (about 2 pounds)
                    [componentid] => 0
                    [method] => 
                )

            [4efebee5-6753-e8d4-bd74-87344145fdb1] => Array
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                    [title] => honey, clover
                    [ingredientid] => 18041
                    [ingredientuuid] => 4efebee5-6753-e8d4-bd74-87344145fdb1
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => honey
                    [componentid] => 0
                    [method] => 
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            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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                    [title] => salt, table
                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => salt
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  • 1 cup sugar
  • 1 cup water
  • 1 tsp dried lavender blossoms
  • 3 cups fresh ricotta cheese (about 2 pounds)
  • 2 tablespoons honey
  • 1/4 tsp salt

Recipe Method

1. 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.

2. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.

3. 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.

4. 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.

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