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Caramelised Biscuit Spread Ice-Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I was wondering what to do with half a tub of ricotta and 250ml of double cream apart from forgetting about them and end up throwing them out when the muse was upon me! I dug out an old recipe for Nutella icecream, had a think, then a rummage in the cupboard and discovered I had no Nutella, but I did have some Lotus Caramelised Biscuit Spread which is divine on toast just like Nutella.

I was wondering what to do with half a tub of ricotta and 250ml of double cream apart from forgetting about them and end up throwing them out when the muse was upon me! I dug out an old recipe for Nutella icecream, had a think, then a rummage in the cupboard and discovered I had no Nutella, but I did have some Lotus Caramelised Biscuit Spread which is divine on toast just like Nutella.

Ingredients

Serves: 4

Metric Cups
  • 2 large eggs
  • 2 tablespoons caster sugar
  • 250 millilitres double cream
  • 125 grams ricotta cheese
  • 2 tablespoons lotus caramelised biscuit spread
  • 2 large eggs
  • 2 tablespoons superfine sugar
  • 9 fluid ounce heavy cream
  • 4⅖ ounces ricotta cheese
  • 2 tablespoons lotus caramelised biscuit spread

Method

Caramelised Biscuit Spread Ice-Cream is a community recipe submitted by Dee Trangmar and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whisk 2 eggs and 2 table spoons of caster sugar together until pale and frothy,
  • Add the rest of the ingredients and whisk until really well combined.
  • Pour into a plastic freezer box and put into the freezer for 20 minutes.
  • After 20 minutes use a fork to scrape around the sides of the tub and beat the mixture until smooth.
  • Repeat this process every 20 minutes until it is completely frozen. Takes about 4 times before it gets too frozen. (I have made this recipe low-tech so no expensive icecream machines required.)
  • Take out of the freezer for about 10 minutes before serving if you like a softer icecream. Serve with the Lotus Biscuits.
  • Note:Recipe contains raw egg

  • Whisk 2 eggs and 2 table spoons of superfine sugar together until pale and frothy,
  • Add the rest of the ingredients and whisk until really well combined.
  • Pour into a plastic freezer box and put into the freezer for 20 minutes.
  • After 20 minutes use a fork to scrape around the sides of the tub and beat the mixture until smooth.
  • Repeat this process every 20 minutes until it is completely frozen. Takes about 4 times before it gets too frozen. (I have made this recipe low-tech so no expensive icecream machines required.)
  • Take out of the freezer for about 10 minutes before serving if you like a softer icecream. Serve with the Lotus Biscuits.
  • Note:Recipe contains raw egg

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