Rhubarb Ricotta Ice Cream

Recipe by Engrossed
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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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