Spring Fling

READY IN: 6hrs 15mins
Recipe by CJAY8248

A luscious blend of spring rhubarb, fresh basil, and macadamia nuts made into a delightful ice cream that is sure to tickle your palate.

Top Review by Studentchef

I didn't think rhubarb and basil would go well together, but it wasn't bad either. This kind of sauce goes well with a fruit flavoured sorbet (especially cherry! Yum!).

Ingredients Nutrition

Directions

  1. Boil rhubarb, sugar, and basil sprigs in 1 cup water, 10-15 minutes. Remove from stove and let basil infuse for 10 minutes. Remove basil and discard. Process rhubarb in blender until smooth.
  2. Cool in refrigerator for at least 2 hours.
  3. Add 2 cups half and half and almond extract to cooled rhubarb. Stir until thoroughly mixed.
  4. Pour mixture into ice cream maker and process according to manufacturer’s instructions, about 40 minutes, adding macadamia nuts after 30 minutes.
  5. Pack into freezer container and freeze about 3 hours.

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