Ricotta ice cream with cardamom honey syrup

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How to make Ricotta ice cream with cardamom honey syrup

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 1/2 (about 380g) papaya, halved lengthways, peeled, deseeded, cut crossways into thin slices, to serve

ricotta ice-cream

  • 3 eggs, at room temperature
  • 115g (1/2 cup) caster sugar
  • 60ml (1/4 cup) honey (like yellow box)
  • 375g fresh ricotta
  • 375ml (1 1/2 cups) thickened cream

cardamom honey syrup

  • 6 green cardamom pods
  • 330ml (1 1/3 cups) water
  • 125ml (1/2 cup) honey (like yellow box)
  • 2 tablespoons sugar

Method

  • Step 1 To make the ricotta ice-cream, use an electric beater to whisk the eggs, sugar and honey until thick and pale, and a ribbon trail forms when the whisk is lifted. Add the ricotta and whisk until smooth. Add the cream and whisk until thick.
  • Step 2 Spoon the mixture into eight 150ml freezerproof moulds or ramekins. Cover with plastic wrap and place in the freezer for 4-5 hours or until frozen.
  • Step 3 Meanwhile, to make the cardamom honey syrup, use the flat side of a knife to lightly crush the cardamom pods on a chopping board. Combine the cardamom pods, water, honey and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer over low heat for 10 minutes or until the syrup thickens slightly. Remove from heat and set aside for 1 hour or until cooled to room temperature.
  • Step 4 To serve, place ice-cream in the fridge for 20 minutes to soften slightly. Run a small round-bladed knife around the inside of each mould and turn the ice-cream onto serving plates. Divide papaya among the plates and spoon the cardamom honey syrup over the ice-cream. Serve immediately.

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