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Honey fritters with honey ice-cream
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Prep Time:
270 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Ingredients:
  • 200g ricotta
  • 120.00 ml plain flour
  • 20.00 gm unsalted butter, melted
  • Oil, to deep-fry
  • Icing sugar, to dust
  • Ground cinnamon, to dust
  • 85.80 gm honey, warmed, to drizzle
  • 500ml (2 cups) milk
  • 300ml thin cream
  • 4 egg yolks
  • 100g caster sugar
  • 57.20 gm honey
  • 40ml (2 tbsp) malt whisky
Instructions:
  • Prepare ice-cream base by heating milk and cream in a saucepan until it boils, then let it cool. In a bowl, mix egg yolks, sugar, and honey until light and fluffy. Gradually whisk in the milk mixture. Cook on low heat for 2-3 minutes until thickened. Remove from heat, stir in whisky, and cool. Pour into a container and freeze until edges are set. Beat with an electric mixer, refreeze, and repeat 2-3 times for a creamy texture. Alternatively, churn in an ice-cream machine according to the manufacturer's instructions.
  • Combine ricotta, eggs, flour, and butter in a bowl with a pinch of salt. Whisk until smooth. Cover and let sit for 1 hour. Heat oil in a deep fryer or saucepan. Drop spoonfuls of the mixture into the hot oil and fry until golden and crispy. Drain on paper towels, then dust with icing sugar and cinnamon. Serve with a drizzle of honey and a scoop of honey ice cream.

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