(Serves 4)

250 g ricotta
50 g icing sugar, sifted

This is such a simple idea that it scarcely needs a recipe format. It is important to use a good quality ricotta. Beat well with the icing sugar, then freeze in an ice cream maker according to the manufacturer’s instructions. You can also freeze it in a container, but you will need to mix it well from time to time as ice crystals form. For the last mixing, I always use the food processor as it completely breaks down theice and also beats air into the mixture which helps ensure a smooth texture.