Time for Dessert : Try This Yummy Ricotta Buttermilk Ice Cream

Ready for dessert? Here’s one of food blogger Chris Osburn’s recipes from his recent Food Assembly shopping trip.

The London food writer takes everyday homemade vanilla ice cream to a new level by focusing on a couple of local quality ingredients that add volumes of flavour and texture.

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This recipe for ricotta buttermilk ice cream is easy to make, requires minimal ingredients, and yields some much more flavour and creamy texture than typical ice creams tend to have. The ricotta and the buttermilk came from Bermondsey’s Kappacasein dairy through my local Food Assembly. The ricotta is definitely good enough to eat on its own, and I reckon would be great in any number of dishes. Maybe next time I’ll make some Italian cassata.

RICOTTA BUTTERMILK ICE CREAM

Ingredients

    • 1 vanilla pod;

    • 250g fresh ricotta;

    • 260ml buttermilk;

    • 85g caster sugar;

    • 284ml double cream

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Method

    • Split vanilla pod and scrape out seeds;

    • Put the buttermilk into a saucepan and add the vanilla pod and seeds;

    • Bring the mixture almost to a boil, then remove from the heat, cover and leave to cool for 20 to 30 minutes;

    • In a large bowl, using a hand mixer, beat the ricotta and the cream until evenly mixed together;

    • Add sugar and continue beating until it’s all thoroughly mixed;

    • Stir in the buttermilk;

    • Remove the vanilla pod and pour the mix into a freezer safe container;

    • Put the lid on and freeze for at least an hour;

    • Remove from the freezer and mix with an ice cream maker;

    • Place back in the freezer until thoroughly frozen.

Pick up local ingredients at your local Food Assembly.

Bon Appetit!

comments

  1. Looks delicious! In my spare time I love to cook , so thanks for sharing this recipe.

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