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.
- 300g white yoghurt
- 150g handcrafted ricotta cheese
- 70g pure hazelnut paste
- 50g linden Vis honey
- roasted hazelnuts and honey to decorate
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.