1 container (15 oz) ricotta cheese
1 can (14 oz) fat free sweetened condensed milk
1/2 cup cold milk
1/4 tsp ground cinnamon
2 cups whipping cream
1 cup slivered almonds, toasted
2 squares semi-sweet baking chocolate, chopped
Place ricotta cheese in a food processor container; cover. Blend until very smooth. Pour into medium bowl. Stir in condensed milk, milk and cinnamon until well blended. Beat whipping cream in large bowl with electric mixer on medium speed until soft peaks form. Gently stir in cheese mixture, almonds and chocolate. Pour into 1 1/2 quart metal bowl. Cover and freeze for at least 4 hours or until firm, stirring once after 2 hours or when edges begin to harden. Let stand at room temperature 15 minutes or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week. Makes: 12 servings