Ricotta and Pistachio Ice Cream

Prep time 20 minutes + chilling time
Servings 1L


400g ricotta delicata

500ml thickened cream

1 vanilla beans, seeds scraped

1 x (395g) can condensed milk

60g pistachios, toasted and roughly chopped

Ricotta and Pistachio Ice Cream


Whisk the cream with the vanilla until it reaches soft peaks. Combine the condensed milk with the ricotta until smooth then fold through cream along with the pistachios.

Pour into a 1.5 litre plastic container, then cover with plastic wrap and the lid. Freeze for 6 hours or, even better, overnight before serving.