Honey Lavender Ricotta Ice Cream - cooking recipe

Ingredients

1 cup sugar
1 cup water
1 teaspoon dried lavender blossoms
3 cups fresh ricotta cheese
2 tablespoons honey
1/4 teaspoon salt

Preparation

Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves.
Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.