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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 6 |
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A luscious blend of spring rhubarb, fresh basil, and macadamia nuts made into a delightful ice cream that is sure to tickle your palate. Ingredients:
4 stalks rhubarb, diced (about 3 cups) |
1 cup water |
3/4 cup granulated sugar |
2 sprigs fresh basil (about 8-10 leaves) |
2 cups half-and-half |
1/4 teaspoon almond extract |
1/4 cup macadamia nuts, finely chopped |
Directions:
1. Boil rhubarb, sugar, and basil sprigs in 1 cup water, 10-15 minutes. Remove from stove and let basil infuse for 10 minutes. Remove basil and discard. Process rhubarb in blender until smooth.
2. Cool in refrigerator for at least 2 hours.
3. Add 2 cups half and half and almond extract to cooled rhubarb. Stir until thoroughly mixed.
4. Pour mixture into ice cream maker and process according to manufacturer’s instructions, about 40 minutes, adding macadamia nuts after 30 minutes.
5. Pack into freezer container and freeze about 3 hours.
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