Ricotta Ice Cream

This wonderful ice cream does not require an ice cream maker; simply mix it and freeze for an hour.

• Ready In: 8 mins
• Yields: 1 1/2 quarts

Ingredients

• 4  eggs
• 2⁄3 cup sugar
• 2⁄3 cup honey
• 1  tablespoon vanilla extract
• 2  cups ricotta cheese
• 2  cups milk
• 2  cups heavy cream, whipped stiff

Directions

1. In the bowl of an electric mixer, beat the eggs, sugar, and honey until pale yellow in color and tripled in volume, about 5 to 8 minutes.
2. Stir in vanilla, ricotta cheese, milk, and whipped heavy cream; continue beating for 2 minutes until smooth and thick. Spread the mixture evenly on a parchment lined 9 x 13 inch baking sheet and freeze until solid, about 1 hour. Makes about 1 1/2 quarts.
3. The Martha Stewart Cookbook.