Dark Carmelised Honey Ice Cream

Dark Caramel Honey & Ricotta Ice Cream

Yield: ~1 litre Churning base: 400ml cream (35% minimum) / 100ml whole milk / 400g ricotta

Step	Ingredients	Weight	Procedure
1	Kamarooka honey	150g	Heat in a light-coloured saucepan over medium heat. Do not stir once bubbling. Take to deep mahogany — colour of dark treacle, with a bitter edge on the nose.
2	35% minimum cream	400ml	Warm cream separately to just below boil. Add to caramel in a slow, careful stream, whisking constantly. The caramel will seize then dissolve — continue over low heat until fully homogeneous. Cool to room temperature.
3	Whole milk	100ml	Combine cooled caramel cream with milk and ricotta. Blitz with stick blender until completely smooth — ricotta must have no graininess.
	Full-fat ricotta	400g
4	Fine salt	2g	Add salt. Taste — caramel bitterness should be unambiguous. Chill mixture minimum 4 hours, preferably overnight.
5	—	—	Churn according to machine. Pack and freeze minimum 2 hours before serving.

Pull the caramel later than feels comfortable. Once the cream hits it'll taste slightly less bitter than the dry caramel — factor that in.
The ricotta will look grainy before blending; blitz thoroughly or the texture will be uneven after churning.
Salt is not optional — it lifts the caramel bitterness and stops the ice cream reading flat against the tart.