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.
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- 8 ounces rhubarb, frozen crimson sliced (about 3 cups)
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon oranges or 1 teaspoon lemon, fresh zest of
- 1 cup water or 1 cup orange juice
- 1 cup part-skim ricotta cheese
- 1/2 cup honey (orange blossom or acacia are nice)
- 1 cup cream (heavy or light)
- 1 cup half-and-half
- 1 teaspoon almond extract
- 3/4 cup macadamia nuts, roasted and chopped
- 1Combine 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.
- 2In a medium bowl, beat ricotta and honey until creamy.
- 3Beat in cream, half and half, almond extract until well combined.
- 4Stir in rhubarb mixture until well combined.
- 5Freeze 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.
- 6When the ice cream is nearly done add the macadamia nuts.
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Nutritional Facts for Rhubarb Ricotta Ice Cream
Serving Size: 1 (137 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 269.7
- Calories from Fat 148
- Total Fat 16.4 g
- Saturated Fat 7.3 g
- Cholesterol 35.9 mg
- Sodium 43.1 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 1.1 g
- Sugars 24.9 g
- Protein 4.2 g