I didn’t want to leave Market Week without sharing this amazingly simple but oh so delicious treat! But sadly, my writing mojo is seriously lacking today (okay, all of my mojo is lacking today…people, I wore TWO DIFFERENT shoes around my office for an hour today before noticing my mistake). So instead, I will let my pictures do the talking! I want to thank Kelly over at eat make read for hosting this wonderful event! Check out her site for links to other bloggers who participated in Market Week or hop over to the Market Week Flickr page!
Fresh milk from a local creamery!
Vanilla Ricotta Cheese from Blue Ridge Dairy: YUMMMMMMM!!!! You can eat it simply with fresh berries!
Place 8 ounces of the vanilla ricotta in a mixing bowl and get out your trusty whisk!
I honestly didn’t use cups to measure out the ingredients, so just add heavy cream and some milk (use more heavy cream then milk) to the ricotta. Whisk until you have a yogurt like consistency. Add only about 1/4 cup of sugar…taste to see if it’s sweet enough for you. If it is, refrigerate the mixture for at least an hour. Then follow your ice cream machine’s instructions! For the blueberry sauce, I simply placed one cup of fresh blueberries in a saucepan with about a tablespoon of sugar (add more sugar if you like your sauces very sweet). I then heated up the berries and sugar over medium high heat until the berries released some of their juices and it thickened to my liking. Scoop, sauce and enjoy! This is the perfect Summer treat and it was easy as pie to make. Have a good weekend and check out a local farmers market!
Print This Recipe