ricotta and honey ice cream

Ricotta and Honey Ice Cream

Source: Liberally adapted from Crazy Water, Pickled Lemons

500g (a little over 1 lb.) of the best ricotta you can find
2/3 cup (175ml) milk
1 cup (250ml) heavy whipping cream
1 teaspoon finely grated lemon zest
pinch salt
1/3 cup (90ml) honey
powdered sugar, to taste (sifted)

Beat the ricotta, milk, honey, salt and lemon zest together until light and smooth. Beat the cream with two or three tablespoons of powdered sugar in a chilled bowl until soft peaks form. Fold into the ricotta mixture. Taste for sweetness: keeping in mind that when frozen the sweetness will be a little muted. Stir in either more honey (if you want that flavor more pronounced), or more powdered sugar. Pour into a freezer-safe container with a lid. Freeze until solid (at least 6 hours), removing the mixture every hour or so to beat it a bit and break up the ice crystals. Or, if you are one of the lucky ones, churn it in your ice cream maker. This is really nice with cakes, or with fruit, or with other ice creams, or with a big bowl and a spoon...