Rhubarb Ricotta Ice Cream - cooking recipe

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

Preparation

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.
In a medium bowl, beat ricotta and honey until creamy.
Beat in cream, half and half, almond extract until well combined.
Stir in rhubarb mixture until well combined.
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.
When the ice cream is nearly done add the macadamia nuts.