- Prep time 30 minutes
- Total time 3 hours & 50 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In small saucepan, heat sugar and 2/3 cup water over low heat, stirring often, until sugar has completely dissolved, and liquid is syrupy. Remove from heat; let cool for 15 minutes. In blender, purée ricotta and cooled sugar syrup until smooth and creamy. Scrape into bowl of ice cream maker; turn on to churn. When mixture starts to freeze, with machine still churning, slowly drizzle in olive oil. Churn until ice cream is consistency of soft-serve ice cream, 18 to 25 minutes. Using spatula, scrape ice cream into airtight container and freeze for at least 3 hours before serving. Drizzle with olive oil, if desired.
TEST KITCHEN TIP
Don’t forget to place your ice cream maker bowl in the freezer the day before you make this recipe.
Nutritional facts PER EACH OF 6 SERVINGS about
- Iron 0.3 mg
- Fibre 0 g
- Sodium 65 mg
- Sugars 22 g
- Protein 8 g
- Calories 240
- Total fat 12 g
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
