We made her this for dinner - summer vegetable risotto.
But then, the best part was when we pulled out our new toy:
Hi, ice cream maker.
And we made this:
Ricotta raspberry ice cream.
It was really good - especially when made with your homemade ricotta and served with a scoop of homemade vanilla ice cream next to it. This ice cream is so rich and creamy you won't know what hit you.
Theresa really liked it.
We all really liked it. And you will too!
Homemade Ricotta Raspberry Ice Cream
adapted from Whole Living
1 1/4 cup ricotta (brownie points if you make your own - it's so much better that way!)
1/2 cup sugar
3/4 teaspoon vanilla
1 teaspoon fresh lemon zest
Pinch of salt
1/2 cup heavy cream
1 cup raspberries (or strawberries)
In a food processor (or blender), puree the ricotta, sugar, vanilla, zest, and salt. Then stir in the cream. Add the mixture to an ice cream maker and let it work its magic until it looks like ice cream, then add the berries to the ice cream maker and give it a whirl for another few minutes until well mixed. If you desire a firmer consistency, put your ice cream in the freezer for a while before serving.