No-churn Blood Orange and Ricotta Ice-Cream

• porsiyonlar: makes about 500ml
• toplam süre: 42 minutes

Malzemeler

3 blood oranges

2 tbsp caster sugar

300ml double cream

175g condensed milk

200g fresh ricotta

a drizzle of extra virgin olive oil, to finish (optional)

Yöntemler

Using a sharp knife, slice off the top and bottom of the orange to expose the flesh. Stand the orange upright on a chopping board, then carefully cut away the peel and white pith in downward strips, following the curve of the fruit, until all the skin and pith are completely removed. Check for any remaining pith and trim it away. Once peeled, slice the orange crosswise into neat rounds. Repeat with the remaining oranges.

In a small saucepan, combine the orange segments and sugar over medium heat. Bring to a gentle simmer and cook for 25-30 minutes, stirring occasionally, until the liquid is reduced. Set aside to cool.

In a large bowl, beat the double cream and condensed milk together until the mixture resembles whipped cream, then add the ricotta and beat until smooth.

Once the blood orange compote is cooled, stir gently through the cream mixture.

Transfer to a container, cover with a lid and freeze.

Remove from the freezer about 15 minutes before you want to serve, to allow it to soften slightly. Serve individually in coupes and finish with a slice of blood orange and drizzle of evoo, if desired.