Zutaten für Rhubarb Ricotta Ice Cream
- 1 cup chopped rhubarb
- ½ cup granulated sugar
- Fresh Lemon Juice
- Oranges
- ¼ cup water
- Part Skim Ricotta Cheese
- ¼ cup honey
- 1 cup heavy cream
- ½ cup half-and-half
- 1 teaspoon almond extract
- ½ cup chopped macadamia nuts
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Zubereitung von Rhubarb Ricotta Ice Cream
- Combine 1 cup chopped rhubarb, ½ cup granulated sugar, 2 tablespoons lemon juice, zest of 1 lemon, and ¼ cup water in a medium saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the rhubarb is completely softened and breaks down.
- Remove from heat, let cool completely, and then strain the rhubarb mixture through a fine-mesh sieve to remove any excess solids (optional, for a smoother ice cream).
- In a large bowl, beat 15 ounces ricotta cheese and ¼ cup honey until smooth and creamy.
- Beat in 1 cup heavy cream, ½ cup half-and-half, and 1 teaspoon almond extract until well combined.
- Gently fold in the cooled rhubarb mixture until evenly distributed.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, stir in ½ cup chopped macadamia nuts.
- Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
99g
Fat
36g
Carbs
9g
