Honey-Lavender Ricotta Ice Cream

Honey-Lavender Ricotta Ice Cream
Photo by Becky Luigart-Stayner


  • 2 tablespoons honey
  • 3 cups fresh ricotta cheese (about 2 pounds)
  • ¼ teaspoon salt
  • 1 teaspoon dried lavender blossoms
  • 1 cup sugar
  • 1 cup water

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

View full recipe at My Recipes


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