Honey-Lavender Ice Cream

Orange Blossom Honey & Lavender Ricotta Ice Cream with Raspberry Sauce and Shortbread

This is the second time that I have made this. Its a unique way of making ice-cream. The ricotta cheese base adds a really velvety texture to the ice cream. It also helps to lend a sweetness that is subtle but complimented by the lavender infused sugar syrup and orange blossom honey. The tart raspberries then contrast the sweet ice-cream wonderfully, and the shortbread cookies help to add a solid bite to this smooth dish. Hope you enjoy it as much as I have!

 

Orange Blossom Honey & Lavender Ricotta Ice Cream adapted from Cooking Light

½ c sugar

½ c water

1 tspn dried lavender leaves

1 ½ c fresh ricotta cheese (about 2 lbs)

1 tbls orange blossom honey (or honey of choice)

pinch salt

Combine sugar and water in a small saucepan; bring to boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sleve into a small bowl; discard solids. Cover and chill for 1 hour.

Combine Fresh Ricotta cheese, honey, and salt in a food processor; process slowly until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturers instructions. Spoon ice cream into a freezer safe container; cover and freeze for four hours or until firm. Makes about ¾ quart.

 

Chunky Raspberry Sauce adapted from Cooking Light

2 cups fresh raspberries, plus extra for topping cookies

2 tbls water

2 heaping tbls sugar

¼ tspn fresh lemon juice

Combine the first three ingredients in a small saucepan over medium-high heat; bring to boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, crushing raspberries with the back of your spoon. Spoon sauce into a small bowl, add lemon juice and refrigerate.

 

Shortbread Cookies from Cooking Light

1 c all purpose flour

¼ c sugar

dash of salt

5 tbls softened butter

2 tbls fat free milk

1 tsp vanill extract

Cooking spray

Lightly spoon the flour into a measuring cup, and level off with knife. Combine flour, sugar, and salt in a bowl, stirring with a whisk.

Place butter in a medium bowl; beat with a mixture at medium speed until light and fluffy. Add flour mixture, beating at low speed. Add milk and vanilla; beat until blended. Pat the dough into a 4 inch circle; wrap in plastic wrap, and chill 30 minutes.

Preheat oven to 350°

Unwrap and place dough on plastic wrap. Cover dough with an additional sheet of plastic wrap. Roll dough, still covered, into 8 inch circle. Place dough on a baking sheet coated with cooking spray. Cut dough into circular cookies cutting into, but not through, dough. Pierce dough several times with a fork. Bake at 350° for 20 minutes or until very lightly browned. Cool on pan 5 minutes. Cut the cookies out and cool completely on a rack.