Honey-Lavender Ricotta Ice Cream.

I’m still loving my ice cream maker. The only problem is that the husband wants me to make strawberry ice cream every week and I want to dry new, funky combinations that deep down I know I won’t like but I want to try them anyway. Most of the time I win since I am the only making it and all. 😉

This is one of them funky ones. I pulled this out of Cooking Light awhile ago because I love lavender. But I didn’t take into consideration that I don’t like the texture of ricotta. Needless to say, I hated this ice cream. Infact, I threw it in the trash before the husband even got home because it made me feel ill just knowing it was sitting in my freezer.

I’m sure if you enjoy ricotta you’ll love this ice cream but it just wasn’t for me.

Honey-Lavender Ricotta Ice Cream
from: Cooking Light

1 cup sugar
1 cup water
1 teaspoon dried lavender blossoms
3 cups fresh ricotta (about 2 pounds)
2 tablespoons honey
1/4 teaspoon salt

Bring sugar and water to a boil in a small saucepan. Cook until sugar dissolves, about 45 seconds. Remove from heat and stir in lavender. Let steep for 30 minutes. Strain mixture through a fine mesh sieve; discard solids. Cover and chill 1 hour.

Combine ricotta, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavendar syrup. Pour mixture into the freezer can of an ice cream maker; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container and freeze 4 hours or until firm.