- makes 1 litre serves
- preparation 15 minutes
- cooking 30 minutes
- difficulty Mid level
Ingredients
- 180 g honey
- 1 handful bay blossoms
- 250 ml cream
- 500 g ricotta
- 5 egg yolks
Cooling time: 30 minutes
Instructions
- Infuse the bay blossoms into the cream by combining them in a small saucepan and gently bringing it to just under a boil, then turning it off, covering, and leaving to cool.
- In a large bowl, whisk the honey and the egg yolks by hand till light and fluffy, then strain the cream through a sieve onto the yolk mixture and discard the bay blossoms (hopefully into the compost).
- Whisk gently to combine then place the bowl over a pan of simmering water and cook to 84°C. Chill the mix down over ice or in the fridge then, when it is cold, blend in the ricotta using a stick blender.
- Churn in an ice-cream maker according to the manufacturer's instructions and serve.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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