Spring Fling

Name: Spring Fling
Ingredients: 4 stalks rhubarb, diced (about 3 cups); 1 cup water; 34 cup granulated sugar; 2 sprigs fresh basil (about 8-10 leaves); 2 cups half-and-half; 14 teaspoon almond extract; 14 cup macadamia nuts, finely chopped

7 ingredients

9 steps

Ingredients

4 stalks rhubarb, diced (about 3 cups)
1 cup water
34 cup granulated sugar
2 sprigs fresh basil (about 8-10 leaves)
2 cups half-and-half
14 teaspoon almond extract
14 cup macadamia nuts, finely chopped

Directions

1

Boil rhubarb, sugar, and basil sprigs in 1 cup water, 10-15 minutes.
2

Remove from stove and let basil infuse for 10 minutes.
3

Remove basil and discard.
4

Process rhubarb in blender until smooth.
5

Cool in refrigerator for at least 2 hours.
6

Add 2 cups half and half and almond extract to cooled rhubarb.
7

Stir until thoroughly mixed.
8

Pour mixture into ice cream maker and process according to manufacturers instructions, about 40 minutes, adding macadamia nuts after 30 minutes.
9

Pack into freezer container and freeze about 3 hours.