where do I start? this icecream was incredible and silky and creamy, maybe the best I have ever had and its made with just 4 ingredients and no icecream churner was needed. it was so easy to make and it was a complete game changer in the icecream department( I had asked for a proper icecream machine for Christmas that you don’t need to but the bowl in the freezer for, but now I don’t think I will bother). every one who tried it wanted to know the recipe and my dad hasn’t stopped talking about it with makes my head feel massive lol. the little cakes where lovely too made with hazelnuts and buckwheat flour. I added it in a bowl with the icecream and some combe honey (I’m obsessed with that stuff) I had some bursa figs so I used them too.

my grandma picked me some hazelnuts from her tree so I used some of them with the ones I already had. the little cakes work great on there own as a snack too.

ricotta ice cream

• 1 tub of ricotta
• 150ml double cream
• 1 tin of sweetened condensed milk
• 3 tsb runny honey

in a mixer add the ricotta, cream, honey, and condensed milk and whip for a few minutes until it is light and has volume, our into a tin and freeze over night (yes its that simple and you will get a soft easy to scoop icecream)

for the little cakes

• 110g rye flour
• 1 tsp baking powder
• 50g hazelnuts
• 110g brown sugar
• 110g butter
• 2 eggs
• 1 tsp vanilla extract
• pinch of salt

preheat the oven to 160c

grind the hazelnuts in a food processor until fine

whip the butter and sugar until creamy and pale then add the eggs one at a time, making sure to stop the mixer and scape the bowl and the vanilla, sift the baking powder and flour together then fold into the mixture and add the salt and ground hazelnuts spoon into case cases or tin moulds and bake for 15 to 20 minutes. dust with icing sugar and enjoy (depending on the depth of the tin or cake cases you are using)