1½ cups whole milk, divided
1 cup sugar
5 egg yolks
Pinch of Salt
4 ounces Lamagna Whole Milk Ricotta
1 cup heavy cream
1½ cups blackberries, pureed and run through a fine-mesh sieve
¼ cup honey
2 teaspoons vanilla extract
3 drops lavender oil (food grade)
Place 1 cup of whole milk, 1 cup of sugar and a pinch of salt in a saucepan and bring just to a simmer, stirring to dissolve sugar. In a mixing bowl, whisk the egg yolks together. Pour in ¼ of the hot milk, whisking constantly to temper the egg yolk. Pour the egg yolks into the pan of milk and whisk until combined. Bring just to a boil over medium/high heat, whisking constantly. As soon as mixture thickens, remove from heat.
Add the ricotta and whisk until thoroughly combined. Pour in the remaining ½ cup milk, cream, blackberry puree, honey, vanilla, and lavender oil. Stir until combined.
Refrigerate until cold.
Freeze in an ice cream maker according to manufacturer instructions. When frozen, scoop into a freezer safe container and freeze for 5-6 hours or overnight.
Let sit at room temperature for 5-10 minutes before scooping.