- 250g Massimo’s Ricotta
- 200g Condensed Milk (approx. 1/2 a tin)
- 400ml Cream
- Pinch Cinnamon
- Chocolate Chips – to taste
- Chopped Pistachios – to taste
Add 250g Massimo’s Ricotta cheese to a bowl and whisk until smooth, add condensed milk and mix well.
In another bowl whip the cream, add a pinch of cinnamon.
Combine with ricotta mixture, almonds and chocolate; stir gently until well blended.
Freeze until just firm, stirring once after an hour or so.
Let it soften slightly before serving.