Rhubarb Ricotta Ice Cream
Created by Engrossed on April 8, 2013
- Servings: 12
- Prep Time: 10m
- Cook Time: 50m
- Recipe #8922
Ingredients
- 8 ounces rhubarb, frozen crimson sliced (about 3 cups)
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon orange, fresh zest of 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 and 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
How to Make
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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.
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Step 2: In a medium bowl, beat ricotta and honey until creamy.
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Step 3: Beat in cream, half and half, almond extract until well combined.
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Step 4: Stir in rhubarb mixture until well combined.
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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.
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Step 6: When the ice cream is nearly done add the macadamia nuts.
Nutritional Facts
- 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