Ricotta And Buttermilk Ice Cream | Donna Hay

Ingredients

• 4 cups (960g) fresh firm ricotta
• 1 teaspoon vanilla extract
• 1¼ cups (200g) icing (confectioner’s) sugar, sifted
• ½ cup (125ml) buttermilk
• 1 tablespoon finely grated lemon rind
• ¼ cup (60ml) lemon juice