Ricotta and Pistachio Ice Cream
Prep Time 20 minutes + chilling time
Servings 1L
Ingredients
400g ricotta delicata
500ml thickened cream
1 vanilla beans, seeds scraped
1 x (395g) can condensed milk
60g pistachios, toasted and roughly chopped
Method
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.