Name: Ricotta ice-cream with strawberries
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 2 cup (400g) fresh ricotta; 3/4 cup (165g) caster sugar, plus 1 tbsp extra; 300 millilitre thickened cream; 250 gram strawberries, hulled, sliced

Indulge your sweet tooth with a big dollop of creamy ricotta ice-cream. Serve up with sweet sugar dusted strawberries for the ultimate dessert.

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Ingredients

2 cup (400g) fresh ricotta

3/4 cup (165g) caster sugar, plus 1 tbsp extra

300 millilitre thickened cream

250 gram strawberries, hulled, sliced

Method

1.Blend or process ricotta and sugar until smooth. Beat cream in a small bowl with an electric mixer until soft peaks form. Fold into ricotta mixture. Transfer to a freezer-proof dish or airtight container, cover and freeze for six hours or until frozen.

2.Combine the remaining sugar with the strawberries. Serve scoops of the ricotta ice-cream with the strawberries

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