Simple, easy to follow recipe without using eggs, milk or heavy whip cream.
Raspberry Ricotta Ice Cream Recipe Demonstration by Shira Bocar from Everyday Food.
YouTube views at time of publishing article: 24,603. Video was originally published on 30 June 2014.
1 1/4 cups ricotta
1/2 cup cane sugar
3/4 teaspoon vanilla
1 teaspoon grated lemon zest
1/2 cup Greek yogurt
1 cup rasperberries
1/2 cup blueberries
Put ricotta, sugar, vanilla, lemon zest, and a pinch of salt in a food processor.
Take it out and fold in the greek yogurt.
Place the ice cream premix into the ice cream maker. She is using the Cuisinart ICE-100 Compressor Ice Cream Maker
Once ready, scoop out the ice cream and mix it in with the raspberries.
Transfer to a container and freeze until firm.
Top up with blueberries and you’re done!