Ingredients
150 g icing sugar
250 g ricotta cheese
100 ml milk
200 ml cream
1 tsp cinnamon powder
Step by step
The day before, place the freeze bowl in the freezer.
Attach bowl and wire whisk to the stand mixer. Add ricotta cheese, sugar, milk, cream and cinnamon. Whisk on speed 4 for 3-4 minutes until well combined.
Remove bowl, attach the Ice Cream maker and wire the dasher.
Pour the mixture into the freeze bowl and churn with the dasher on speed 2 until firm.
Scoop the ice cream into bowls.
Serve it up and garnish with extra cinnamon powder if desired.
Serve topped with grated dark chocolate.
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