Ingredients
¾cupalmonds,sliced
2cupsvanilla ice cream
1½cupsricotta cheese
½cuphoney
Preparation
In a small frying pan, toast the almonds over moderately low heat, stirring frequently for about 5 minutes until golden brown. Let cool completely.
Put a large metal bowl in the freezer.
Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth. Remove the bowl from the freezer and put the ice cream in it. Stir until smooth.
Stir in the ricotta mixture.
Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, for about 60 minutes until firm enough to scoop.
Serve the ice cream topped with the toasted almonds. Enjoy!
