- 9 oz. caster sugar or white sugar if you’re not English
- 600 g ricotta
- 2 tbsp honey
Or, so you only have to buy a 500 g container of ricotta
- 7 and a half oz. (about 1 c.) sugar
- 500 g ricotta
- 1 2/3 tbsp honey
Put sugar and equal amount (9 oz or 7.5 oz) water in a pan. Slowly boil. Remove from heat, chill in fridge 1 hour. Mush up ricotta. Slowly add syrup and blend. Freeze in ice cream maker.
Use this up in an Exotic Fruit Sunday.