Spring Fling
- Ready In:
- 6hrs 15mins
- Ingredients:
- 7
- Serves:
-
6
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
- 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.
- Cool in refrigerator for at least 2 hours.
- Add 2 cups half and half and almond extract to cooled rhubarb. Stir until thoroughly mixed.
- Pour mixture into ice cream maker and process according to manufacturer’s instructions, about 40 minutes, adding macadamia nuts after 30 minutes.
- Pack into freezer container and freeze about 3 hours.
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RECIPE SUBMITTED BY
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