Rhubarb Ricotta Ice Cream Recipe

"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."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (125.9 g)
Calories 211.9
Total Fat - 14.2 g
Saturated Fat - 5.9 g
Cholesterol - 27 mg
Sodium - 280.5 mg
Total Carbohydrate - 18.5 g
Dietary Fiber - 1.4 g
Sugars - 14 g
Protein - 4.2 g
Calcium - 117 mg
Iron - 0.9 mg
Vitamin C - 3.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 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.

Step 2

In a medium bowl, beat ricotta and honey until creamy.

Step 3

Beat in cream, half and half, almond extract until well combined.

Step 4

Stir in rhubarb mixture until well combined.

Step 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.