Honey-Laven­der Ri­cotta Ice Cream

Baltimore Sun - - Taste -

Makes: 1½ quarts 1 cup su­gar 1 cup wa­ter 1 tea­spoon dried laven­der blos­soms (avail­able at nat­u­ral food stores if not your own back yard)

3 cups fresh ri­cotta cheese (avail­able at spe­cialty cheese shops and some su­per­mar­kets; or­di­nary ri­cotta makes for a grainy ice cream)

2 ta­ble­spoons honey 1⁄ 4 tea­spoon salt 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. 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. 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. From Cook­ing Light mag­a­zine, May 2008

Nutri­tion in­for­ma­tion Per serv­ing ( 1⁄ cup): 190 calo­ries, 6.2

2 grams fat, 3.8 grams sat­u­rated fat, 11.5 grams pro­tein, 23 grams car­bo­hy­drates, 0 grams fiber, 23 mil­ligrams choles­terol, 240 mil­ligrams sodium Nutri­tion in­for­ma­tion cour­tesy of

Cook­ing Light mag­a­zine

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