Rice and ricotta ice cream
- August 2006
- Serves 8
- Takes about 45 minutes to make, plus freezing
Making your own ice cream is very satisfying; this rice and ricotta ice cream recipe is a lighter Italian version so you can eat more!
- 8.1g (5.1g saturated)
- 33.3g (22.1g sugars)
If you are eating this popular Italian ice cream after freezing for more than 4 hours, defrost it in the fridge for about 1 hour, until scoopable.
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