Mary Miso - Recipes for every day - Cookbooks

Ricotta ice cream:
Mix ricotta cheese, condensed milk, lemon zest and vanilla paste. Fold in the whipped cream. Fill into a tin (15cm x 20cm) and deep freeze over night or at least 4 hours.

Caramelised almonds:
Mix almonds, sugar and water in a pan and heat up whilst stirring with a wooden spoon until the sugar gets clotted and white. Stir for 10 more minutes until almonds caramelise. Let cool down on a baking paper.

Take the ice cream 30 minutes before serving out of the freezer.

Chop almonds and sprinkle with lemon zest and thyme on the ice cream.