By Engrossed on May 02, 2011
"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."
Serving Size: 1 (137 g)
Servings Per Recipe: 12
"I used lemon zest rather than orange which enhanced the flavour of the rhubarb. The ricotta really added to the richness of the dessert. A very tasty dessert."
"A nicely flavored frozen dessert. This lacked some of the creaminess of ice cream but it does have a nice flavor. The directions are well written and easy to follow. I don't think I changed anything but made as is. Congratulations on a job well done. Good luck in RSC."