Ricotta ice cream, served with Butter Crisps with a layer of Belgian dark chocolate
Let's start cooking!
Put the ricotta, crème fraîche, milk, sugar and vanilla extract into a food processor.
Blend the mixture until smooth. Don't worry if you see any small bubbles forming.
Pour the mixture into a container and leave in the freezer for about 5 hours.
Take out of the freezer roughly 20 minutes before serving.
For the dessert, make ice cream scoops and arrange them in pretty bowls.
Add the chopped pistachios and serve with Butter Crisps with a layer of Belgian dark chocolate.