Delicious popsicles !
Fig and ricotta Ice cream and blackberrry ricotta ice cream.
Here spring begin in September and in Northen Hemisphere begin Fall but still there you have hot days. And anyway this years we ate Ice cream almost all winter !
Adapted from : Sweet tooth girl
Note : This year I freeze fresh figs and was delicious for this type of recipe.
Only I washed them and put in some freeze containers :)
1 cup (240 grams) whole milk ricotta cheese
3/4 cup sweetened condensed milk
1/2 cup heavy cream
3 tablespoons sugar
1/4 tsp salt
7 ripen figs or any fruits that you prefer (blueberries,raspberries or others)
In a blender or with hand inmersion blender, blend ricotta cheese, sweetened condensed milk, heavy cream, sugar and salt together until very smooth and lump free.
Set aside in an easy to pour container.
Cut off the stems of the figs then cut in slices that are the width of your popsicle molds . Place 2 or 3 slices into the molds so the figs occupy about 1/3 of the space. Pour the ricotta mixture slowly into each mold.
Once it fills to the top, gently tap the mold on the counter for 10 seconds to release air bubbles and help the ricotta mixture seep to the bottom. The liquid level should go down slightly, so fill it again to the top.
Insert ice-pop sticks and freeze until firm, at least 4 hours.
To release the pops from the molds, run the molds briefly under warm water.
For blackberry Popsicles
Make first the ricotta and condensed milk mix an dblend 1 cup of blackberries fresh or frozen and stir well and then fill the ice cream containers.
helados de mora y helado con higos y ricotta