Ricotta, honey and pistachio ice cream recipe
 This deliciously nutty no-churn ice cream is insanely quick to make and super stylish! Honey glazed pistachios are chopped and stirred through blitzed ricotta with orange zest and honey. 60g/2¼oz shelled pistachio nuts (or a mixture of pistachio nuts and almonds), roughly chopped5 tbsp runny honey good pinch sea salt 300ml/10fl oz double cream1 orange, finely grated zest only500g/1lb 2oz ricotta100g/3½oz caster sugarsmall handful pistachios, shelled and chopped, to serve (optional) 60g/2¼oz shelled pistachio nuts (or a mixture of pistachio nuts and almonds), roughly chopped 5 tbsp runny honey good pinch sea salt 300ml/10fl oz double cream 1 orange, finely grated zest only 500g/1lb 2oz ricotta 100g/3½oz caster sugar small handful pistachios, shelled and chopped, to serve (optional) Method Line a plate with greaseproof paper. Cook the nuts in a dry frying pan over a medium–low heat until lightly toasted. Drizzle in 3 tablespoons honey and add the salt. Leave the honey to bubble for 1 minute to coat all the nuts. Allow to cook until they are thick and sticky, then pour the mixture onto the lined plate. Spread the nuts out in a thin layer and leave to cool. Meanwhile, whip the double cream in the bowl of a freestanding mixer until it forms soft peaks. Blend the orange zest, ricotta and sugar in the bowl of a food processor until glossy and smooth. Spoon in the cooled nut and honey mixture and pulse until there is a variety of textures. Spoon into the bowl with the whipped cream and fold together. Ripple in the remaining 2 tablespoons honey.Spoon into a freezer-proof, sealable container and freeze for at least 6 hours. Serve in bowls topped with chopped pistachios (if using). Line a plate with greaseproof paper. Line a plate with greaseproof paper. Cook the nuts in a dry frying pan over a medium–low heat until lightly toasted. Drizzle in 3 tablespoons honey and add the salt. Leave the honey to bubble for 1 minute to coat all the nuts. Allow to cook until they are thick and sticky, then pour the mixture onto the lined plate. Spread the nuts out in a thin layer and leave to cool. Cook the nuts in a dry frying pan over a medium–low heat until lightly toasted. Drizzle in 3 tablespoons honey and add the salt. Leave the honey to bubble for 1 minute to coat all the nuts. Allow to cook until they are thick and sticky, then pour the mixture onto the lined plate. Spread the nuts out in a thin layer and leave to cool. Meanwhile, whip the double cream in the bowl of a freestanding mixer until it forms soft peaks. Meanwhile, whip the double cream in the bowl of a freestanding mixer until it forms soft peaks. Blend the orange zest, ricotta and sugar in the bowl of a food processor until glossy and smooth. Spoon in the cooled nut and honey mixture and pulse until there is a variety of textures. Blend the orange zest, ricotta and sugar in the bowl of a food processor until glossy and smooth. Spoon in the cooled nut and honey mixture and pulse until there is a variety of textures. Spoon into the bowl with the whipped cream and fold together. Ripple in the remaining 2 tablespoons honey. Spoon into the bowl with the whipped cream and fold together. Ripple in the remaining 2 tablespoons honey. Spoon into a freezer-proof, sealable container and freeze for at least 6 hours. Serve in bowls topped with chopped pistachios (if using). Spoon into a freezer-proof, sealable container and freeze for at least 6 hours. Serve in bowls topped with chopped pistachios (if using).