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Ricotta Ice Cream

  • Yield: Makes about 7 cups
Ricotta Ice Cream

Source: Martha Stewart Living, October 2001


  • 1 cup sugar
  • 1 cup water
  • 3 cups fresh ricotta cheese
  • 2 tablespoons honey
  • 1 pinch of salt


  1. In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.

  2. In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.

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