Tangy Lemon Ice Cream

2 lemons
1 c heavy (whipping) cream
1/2 c sugar

1. Finely grate lemon peel (you need 1 tbsp) & squeeze juice (you need 1/4 c). Add juice & peel to a bowl along with cream & sugar.

2. Beat with mixer on high speed until soft peaks form when beaters are lifted.

3. Freeze in airtight container at least 2 hours until hard.

4. Garnish servings with fine thin strips of lemon peel, if desired.

Serves : 6

Sweet Ricotta with Chocolate

2 lbs ricotta cheese
1/4 c. sugar
1/2 c. coarsley chopped semisweet chocolate
1/4 c. chopped nuts or raisins
1 box of biscotti - for serving
fresh fruit, such as grapes & peaches - for serving

Put ricotta in a large fine seive set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a seving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta mix can be refrigerated, covered, up to 8 hours. Stir in nuts or raisins before serving with biscotti and fruit.