Cherry Almond Ricotta Ice Cream with Honey-Toasted Almonds
This creamy homemade ice cream combines the rich, slightly tangy flavor of ricotta cheese with sweet cherries and honey-toasted almonds. The ricotta creates an exceptionally smooth, dense texture that's different from traditional custard-based ice creams, while fresh cherries add bursts of fruity sweetness throughout. Toasted almonds coated in honey provide delightful textural contrast and nutty depth. Perfect for summer entertaining or as an elegant dessert, this recipe showcases the natural sweetness of quality ingredients without requiring eggs or extensive cooking techniques.
Ingredients
Instructions
- 1
Combine ricotta, half and half, 3/4 cup honey, salt and vanilla in a blender and blend until smooth, scraping down sides as needed
- 2
Pour mixture into ice cream maker and process for 20-25 minutes according to manufacturer's instructions
- 3
Toast almonds in a dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes
- 4
Add remaining tablespoon of honey to almonds and stir to coat, then remove from heat and pour onto plate or parchment to cool
- 5
Cut cherries into quarters
- 6
Crumble cooled almonds into small clumps
- 7
During last minute or two of churning, add cherries and almonds and continue churning until incorporated
- 8
Transfer to flat, shallow container and freeze until firm, about 2 hours
Tips
Use a flat, shallow container for freezing to achieve faster, more even freezing and easier scooping
Toast almonds until fragrant for maximum flavor - they should be golden brown but not burnt
Quarter the cherries for optimal distribution and to prevent large frozen chunks in the final ice cream
Good to Know
Store covered in freezer for up to 1 week for best texture and flavor
Can be made up to 3 days ahead - let soften slightly before scooping
Let soften at room temperature for 5-10 minutes before scooping for easier serving
Common Mistakes
Don't over-toast almonds or they'll become bitter
Add cherries and almonds only in final minutes to prevent breaking apart during churning
Substitutions
conf:4
FAQ
Can I make this without an ice cream maker?
Yes, pour mixture into shallow pan and freeze, stirring vigorously every 30 minutes for 3-4 hours until frozen. Texture will be less smooth than churned version.
What if I don't have ricotta cheese?
Greek yogurt can substitute but will create a tangier, less creamy ice cream. Mascarpone works well for extra richness but increases cost significantly.
How long will this keep in the freezer?
Best consumed within one week for optimal texture and flavor. After that, ice crystals may form and texture becomes harder to scoop.