Ricotta Ice Cream

Yes, I LOVE ice cream, and YES, it can be part of a healthy diet which includes having a healthy relationship with food. The idea is to eat only a small amount (1/2 cup) of ice cream at a time, but to truly enjoy it. The only way I can eat just 1/2 cup of ice cream in one sitting is if the ice cream is really creamy and rich, and this recipe meets my needs!

I had some FRESH ricotta hanging around the house after a different recipe, so I thought “I must use this before it goes bad!….But how?”. Fresh ricotta tends to be very creamy due to a high fat milk used to make it, so I would not recommend any person eat a large amount of this in any period of time (although it is very nutritious, it is very high in calories, fat). SO, I thought to make ice cream! Oh-so-good ice cream! Here is my original recipe:

You’ll need:

-2 cups ricotta (fresh, whole milk for best quality)
-3/4 cups low fat milk
-1/4 cup light corn syrup
-1/4 cup honey, warmed in microwave (I used lavender honey, my favorite)
-1 Tbsp brandy

Directions:

1. Whisk all ingredients together and chill in the refrigerator for one hour before pouring into your ice cream machine.
2. Let your ice cream machine run for about 20 minutes, or until the ice cream is too thick to churn. Store the ice cream in an airtight container in the back of the freezer to be sure it does not develop freezer burn.
3. Try not to devour all in one week!

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Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities. 

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