Honey Lavender Ricotta Ice Cream

Cooking Light 2009

• Ready In: 10 mins
• Yields: 1 1/2 quarts

Ingredients

• 1  cup sugar
• 1  cup water
• 1  teaspoon dried lavender blossoms
• 3  cups  fresh ricotta cheese
• 2  tablespoons honey
• 1⁄4 teaspoon salt

Directions

1. Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves.
2. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
3. Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute.
4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.