RHUBARB RICOTTA ICE CREAM
This is a wonderful sweet, creamy, cheesy, nutty, fruity delight of an ice cream. The ricotta adds a nice cheesy flavor. The rhubarb is subtle but adds a light tangy fruity flavor and beautiful pink color. The almond extract adds a nutty fruity background for the creamy crunch of macadamia nuts. I feel the honey and zest brought everything together. If you would like a spiced ice cream, a teaspoon of cinnamon would probably be good in it. I was tempted to add a can of crushed pineapple too but I was afraid it would overpower the other flavors.
Provided by Engrossed
Categories Dessert
Time 1h
Yield 1 1/2 quarts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine rhubarb, sugar, lemon juice, zest and water in medium (non-aluminum) saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes until the rhubarb breaks down. Remove from heat, set aside and let cool.
- In a medium bowl, beat ricotta and honey until creamy.
- Beat in cream, half and half, almond extract until well combined.
- Stir in rhubarb mixture until well combined.
- Freeze in an ice cream maker following manufacturers instructions. *You could try freezing it in a container and stirring it every few hours or ice cube trays and then mashing and stirring them together in a container.
- When the ice cream is nearly done add the macadamia nuts.
Nutrition Facts : Calories 269.8, Fat 16.5, SaturatedFat 7.3, Cholesterol 35.9, Sodium 43.2, Carbohydrate 28.9, Fiber 1.1, Sugar 24.9, Protein 4.2
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