Rhubarb Ricotta Ice Cream Recipe

Name: Rhubarb Ricotta Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Rhubarb Ricotta Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Rhubarb Ricotta Ice Cream

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