Directions:
- In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Let cool completely.
- Put a large metal bowl in the freezer. Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth.
- Remove the bowl from the freezer and put the ice cream in it. Stir until smooth. Stir in the ricotta mixture. Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, until firm enough to scoop, about 60 minutes. Serve the ice cream topped with the toasted almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2778.45 Kcal (11633 kJ) | ||
| Calories from fat | 1418.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.66g | 243% | |
|---|---|---|---|
| Cholesterol | 396.39mg | 132% | |
| Sodium | 715.95mg | 30% | |
| Potassium | 2133.88mg | 45% | |
| Total Carbs | 284.29g | 95% | |
| Sugars | 243.8g | 975% | |
| Dietary Fiber | 15.61g | 62% | |
| Protein | 82.35g | 165% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 3.3mg | 18% | |
| Calcium | 1636.3mg | 164% | |
| Amount Per 100 g | |||
| Calories | 247.98 Kcal (1038 kJ) | ||
| Calories from fat | 126.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 243% | |
|---|---|---|---|
| Cholesterol | 35.38mg | 132% | |
| Sodium | 63.9mg | 30% | |
| Potassium | 190.45mg | 45% | |
| Total Carbs | 25.37g | 95% | |
| Sugars | 21.76g | 975% | |
| Dietary Fiber | 1.39g | 62% | |
| Protein | 7.35g | 165% | |
| Vitamin C | 0.6mg | 11% | |
| Iron | 0.3mg | 18% | |
| Calcium | 146mg | 164% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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