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    Ricotta, Honey And Thyme Ice Cream




    • 500g ricotta
    • 100g caster sugar
    • 3 bushy sprigs of thyme
    • 400ml double cream
    • ½ a lemon
    • 100ml honey



    Blitz the ricotta, caster sugar and picked thyme leaves in a food processor until glossy and combined.


    Whisk the cream in a large mixing bowl until soft peaks form and then fold in the ricotta mixture.


    Finely grate in the lemon zest, drizzle in the honey and fold to combine.


    Spoon into a sealable container.


    Place in the freezer and freeze for a least six hours before serving.

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