Rhubarb Ricotta Ice Cream
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
539
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).