10 cups milk
1 quart nonfat water
2/3 cup white sugar
1/2 teaspoon salt
1 cup heavy cream
3 pinches lemon zest
2 tablespoons ricotta cheese
2 teaspoons blue cheese
1 tablespoon frangelico sauce
1 cup chopped pecans
In a blender or food media, combine the milk, water, sugar and salt. Blend until smooth.
For ice cream, combine the cream with lemon zest and ricotta cheese. Stir until smooth and pour into small mixing bowls. Stir with the lemon-veggier cheese mixture, pecans (if desired and using small container or size containers). Chill to mix consistency. If using ice cream containers, fill with 5 to 10 ice cubes.
Drain ice cream and bag either into ice-cream containers or into milk jugs. Store frozen.
I made this cake just to give as a gift this holiday season. It was very easy to make and I will make it again. After all the delicious recipes come out great I will print out the recipe and keep it in my collection.
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