(SCROLL DOWN)
I really enjoy sharing this recipe, mainly for three reasons:
- this is the first time I’ve prepared ice cream;
- I’ve made it during my vacation in Italy, at my mother’s, because ricotta there is really much better than here in Canada;
- this week I will be with Angie, the “lady of the house” and the great Sylvia for co-hosting the 23rd edition of the Fiesta Friday;