Ricotta Lemon Ice Cream
- 35 oz. Galbani® Ricotta cheese
- 1 jar lemon curd
- 2 cups meringue nests, crushed
- fresh raspberries and/or blackberries
- sugar, as desired
- 4 whole meringue nests
- Mix lemon curd, crushed meringue and cups of ricotta thoroughly, and freeze in individual ramekins or dishes.
- Garnish simply with the fresh berries, or puree some fresh raspberries with a little sugar and drizzle around the ice cream.
- Top each dish with a single meringue and serve.