Ricotta ice-cream with strawberries

Ingredients

• 2 cup (400g) fresh ricotta

• 3/4 cup (165g) caster sugar, plus 1 tbsp extra

• 300 millilitre thickened cream

• 250 gram strawberries, hulled, sliced

Method

1. Blend or process ricotta and sugar until smooth. Beat cream in a small bowl with an electric mixer until soft peaks form. Fold into ricotta mixture. Transfer to a freezer-proof dish or airtight container, cover and freeze for six hours or until frozen.

2. Combine the remaining sugar with the strawberries. Serve scoops of the ricotta ice-cream with the strawberries.

Source: Womens Weekly Food