Ricotta, honey and pistachio ice cream

1. 1

   Line a plate with greaseproof paper.

2. 2

   Cook the nuts in a dry frying pan over a medium-low heat until lightly toasted. Drizzle in 3 tablespoons honey and add the salt. Leave the honey to bubble for 1 minute to coat all the nuts. Allow to cook until they are thick and sticky, then pour the mixture onto the lined plate. Spread the nuts out in a thin layer and leave to cool.

3. 3

   Meanwhile, whip the double cream in the bowl of a freestanding mixer until it forms soft peaks.

4. 4

   Blend the orange zest, ricotta and sugar in the bowl of a food processor until glossy and smooth. Spoon in the cooled nut and honey mixture and pulse until there is a variety of textures.

5. 5

   Spoon into the bowl with the whipped cream and fold together. Ripple in the remaining 2 tablespoons honey.

6. 6

   Spoon into a freezer-proof, sealable container and freeze for at least 6 hours. Serve in bowls topped with chopped pistachios (if using).

1 serving ≈ 88 g

Nutrition values are estimates. - means data is unavailable.