Spring Fling

"A luscious blend of spring rhubarb, fresh basil, and macadamia nuts made into a delightful ice cream that is sure to tickle your palate."
 
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Ready In:
6hrs 15mins
Ingredients:
7
Serves:
6
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ingredients

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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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Reviews

  1. I didn't think rhubarb and basil would go well together, but it wasn't bad either. This kind of sauce goes well with a fruit flavoured sorbet (especially cherry! Yum!).
     
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RECIPE SUBMITTED BY

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