Caramelised Biscuit Spread Ice-Cream

A community recipe by Dee Trangmar

Not tested or verified by Nigella.com

Print me

Introduction

I was wondering what to do with half a tub of ricotta and 250ml of double cream apart from forgetting about them and end up throwing them out when the muse was upon me! I dug out an old recipe for Nutella icecream, had a think, then a rummage in the cupboard and discovered I had no Nutella, but I did have some Lotus Caramelised Biscuit Spread which is divine on toast just like Nutella.

Ingredients

Serves: 4

Metric Cups

2 large eggs
2 tablespoons caster sugar
250 millilitres double cream
125 grams ricotta cheese
2 tablespoons lotus caramelised biscuit spread

2 large eggs
2 tablespoons superfine sugar
9 fluid ounces heavy cream
4⅖ ounces ricotta cheese
2 tablespoons lotus caramelised biscuit spread

Method

Caramelised Biscuit Spread Ice-Cream is a community recipe submitted by Dee Trangmar and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whisk 2 eggs and 2 table spoons of caster sugar together until pale and frothy,

Add the rest of the ingredients and whisk until really well combined.

Pour into a plastic freezer box and put into the freezer for 20 minutes.

After 20 minutes use a fork to scrape around the sides of the tub and beat the mixture until smooth.

Repeat this process every 20 minutes until it is completely frozen. Takes about 4 times before it gets too frozen. (I have made this recipe low-tech so no expensive icecream machines required.)

Take out of the freezer for about 10 minutes before serving if you like a softer icecream. Serve with the Lotus Biscuits.