Despite having an unusual mix of ingredients, this ice cream is quick and easy to make and perfect for impressing your guests. The Ricotta brings richness as well as a slightly savoury tang. If you do not have the Fig Leaf Olive Oil, then good quality extra virgin olive oil makes an excellent substitute.
Place a 2-litre container (or 2 smaller containers) in the freezer, to allow them to begin cooling.
In a bowl, mix the Ricotta, condensed milk, salt and Fig Leaf Olive Oil, until combined.
Pour the cream into a large bowl, then use a whisk (hand or electric are both fine) to whip up to a soft peak stage. Fold in the cream to the ricotta mix in three stages, using a spatula or large spoon, trying to keep as much air in as possible. Scoop the mix into the chilled container, cover with parchment paper or clingfilm then freeze for a minimum of 4 hours.
Cut the peaches in half and scoop out the stones with a pairing knife. Place a non-stick frying pan on a medium heat and when hot, add the Olive Oil, followed by the peaches, cut side down. Cook until they have caramelised and softened, around 4-5 minutes, then turn over and cook again for 2-3 minutes. You want them to be soft and tender, but not falling apart. Add the honey with a splash of water and swirl the pan round to loosen the burnt sugars from the peaches. Baste the peaches with the honey and juices for another minute, adding more water if the syrup gets too thick, then set aside until ready to use.
Remove the ice cream at least 5-15 minutes before you wish to serve it (this depends on how long it has been in the freezer and how cold your freezer is). Because it has not been churned it will be firm and slightly brittle, so an easy way to portion and serve it, is to cut it into slabs.
Place a piece of the ice cream on a plate, then top with 1 or two peach halves, along with some of the syrup.