Cottage Cheese & Berry Ice Cream

📝 Ingredients

• 600 g cottage cheese 4% (3 tubs of 200 g)
• 4 tbsp honey (3 for the cream, 1 for the compote)
• 1 tsp vanilla extract
• ½ lemon (zest for the cream, juice for the compote)
• 300 g frozen red berries
• 1 tsp cornflour + 1 tbsp cold water
• 2 butter biscuits (about 8 g each, for serving)

🍴 Utensils

• Blender
• Small saucepan
• Metal tray or 1.5-litre container
• Fork
• Ice-cream scoop
• Fine grater

📖 Steps

1. Finely grate the zest of the half lemon and set aside, then squeeze the juice. Tip the berries, still frozen, into a small saucepan with 1 tbsp honey and the lemon juice, and heat for 6 to 8 minutes over a medium heat, stirring, until the fruit bursts.
2. Mix the cornflour with the cold water, pour it into the pan while stirring and let it bubble for 1 minute: the compote thickens and turns glossy. Transfer to a bowl and leave to cool completely in the fridge.
3. Meanwhile, put the cottage cheese in the blender with 3 tbsp honey, the vanilla extract and the lemon zest. Blend for 1 to 2 minutes, scraping down the sides, until you have a perfectly smooth cream with no graininess at all.
4. Pour the cream into a metal tray or an airtight container of about 1.5 litres, cover and put in the freezer for 45 minutes. A metal container conducts the cold better and speeds up setting.
5. Take out the container and stir vigorously with a fork, bringing the already frozen edges into the centre, to break up the ice crystals. Return to the freezer and repeat the same stirring 45 minutes later.
6. Another 45 minutes later, when the ice cream has the consistency of soft serve, dot spoonfuls of the cold compote over the surface, then ripple it through by drawing figures of 8 with the handle of a spoon, without overmixing, to keep nice red streaks.
7. Smooth the surface, cover and leave to set in the freezer for another 1 hour. If the ice cream has been in the freezer for more than 3 hours, it hardens: take it out 15 to 20 minutes before serving so you can scoop it.
8. Scoop the ice cream with an ice cream scoop dipped in hot water, divide between bowls and sprinkle with crumbled butter biscuits just before serving, so they stay crunchy.