Blueberry Ricotta Ice Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g blueberries
- 3 tablespoon lemon juice
- 100 g powdered suar
- 150 ml milk 3.5% fat
- 150 g ricotta
- 1 tablespoon vanilla sugar, homemade or bought
- 1 vanilla pod (s), the pulp it
Print Recipe
Pin Recipe Instructions
- Wash the blueberries, drain them and puree them with powdered sugar and lemon juice.
- Mix the ricotta, milk, vanilla sugar and pulp thoroughly, place in a saucepan and bring to the boil while stirring. Then cool in a cold water bath. Then mix with the blueberry puree and put in the ice cream maker. Freeze until creamy.
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