200 grams Ricotta cheese
120 grams frozen blackberries
50 ml double cream
3 tablespoons honey
Put the frozen fruit in a blender (do not thaw it) and pulse a few times, but don’t puree it. Return the mixture in the freezer. Beat the cheese with honey until well combined and then tip in the fruit and beat until well combined. In the end, whip the cream until stiff peaks form, then fold it in gently. Put the ice cream mixture in the freezer until well chilled and serve with a topping of your choice. (I formed individual scoops while the ice cream was still soft and froze them separately, for serving convenience.)
