Rumchata Ricotta Ice Cream Basque Cheesecake

Directions Print

1. Start by Preparing the Ice Cream. Whip 8 oz. if heavy cream in mixer until forms stiff peaks and set aside.
2. Mix together 1 lb. ricotta cheese, 14 oz. condensed sweet milk, 1 oz. hot honey, 1 oz. vanilla extract, 4 oz. rumchata and .25 oz. of salt.
3. Mix the whip cream and the ricotta cheese mix together slightly with a wire whisk. Place in freezer for 24 hours.
4. Thaw Basque Cheesecake.
5. Candied Cashews. Heat .5 oz of sugar and add 1 oz. of cashews. Stir continuously until sugar melts and sticks to the cashews. Then stir in .25 oz. of hot honey pull off burner and set aside.
6. Heat up Basque cheesecake in oven for 5 minutes. Place on plate & place a scoop of the rumchata ricotta ice cream on top then drizzle 1 oz. of caramel sauce & .25 oz of hot honey then top with candied nuts and garnish with a mint leaf.