Sugar free and egg free yogurt and ricotta cheese ice cream with hazelnuts and honey

Recipe proposed by Elena Blog Conunpocodizucchero.it

This ice cream is a mixed between a frozen yogurt, a ricotta cheese ice cream and hazelnuts ice cream. This recipe is without egg and sugar.

Ingredients

- 300g white yoghurt

- 150g handcrafted ricotta cheese

- 70g pure hazelnut paste

- 50g linden Vis honey

- roasted hazelnuts and honey to decorate

Preparation

Pour yogurt, ricotta, honey and hazelnut paste in a saucepan, mix with a whisk and put on fire. Heat on low flame for 5 minutes then blend everything, immediately, with the immersion blender getting a smooth and homogeneous mixture. Cool and put in the fridge for 2 hours.

IF YOU HAVE AN ICE CREAM MAKER: pour the mixture into the ice-cream maker and cream for 30-40 minutes.

IF YOU HAVE THE THERMOMIX: pour the cold mixture into a low and wide steel bowl and freeze for 6-8 hours. Cut the mixture in pieces using a heavy kitchen knife and pour in the thermomix: 30 sec. Vel. 6 and 20 sec. Vel. 4.

WITHOUT ICE CREAM MAKER OR THERMOMIX: pour the cold mixture into a low and wide steel bowl and freeze creaming by hand every hour using a hand whisk in order to break ice crystals till you get the right texture (it will take about 4 hours).

Serve your ice cream decorating with some honey and roasted hazelnuts.

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