Mandarin - Ricotta - Honey Ice Cream Recipe - Make your own ice cream
Mandarin - Ricotta - Honey Ice Cream recipe that stays creamy & portionable even in the freezer. No more rock hard ice with Eis-Perfecto!
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Cooking tools:
- Ice cream maker
- Freezer
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spatula
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Airtight container
Ingredients
- 94 g whole milk 3,5%
- 140 g condensed milk 10%
- 240 g ricotta cheese
- 10 g vanilla paste
- 1 pinch of tonka bean
- a pinch of salt
- 20 g egg yolks
- 85 g honey
- 15 gr Perfecto Bindemittel
- 115 gr Perfecto Plus
- 250 g freshly squeezed tangerine juice
- Hazelnut brittle
- 200 g hazelnut kernels
- Sugar at will
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