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.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 1/2 quarts

Ingredients

• 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

Directions

1. 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.
2. In a medium bowl, beat ricotta and honey until creamy.
3. Beat in cream, half and half, almond extract until well combined.
4. Stir in rhubarb mixture until well combined.
5. 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.
6. When the ice cream is nearly done add the macadamia nuts.