Cream cheese and almond ice cream
- 500g smooth, plain cream cheese or cottage cheese
- 250ml fresh cream
- 4 eggs, separated
- 5ml almond extract
- 200g sugar
Beat the cream cheese and cream.
Add the yolks to the cream cheese mixture, together with the almond extract and sugar.
Beat the egg whites until the stiff-peak stage, and fold gently into the mixture. Place the mixture in an ice-cream machine or the freezer. If inside a freezer, beat the mixture after 1 hour, and again after another hour. Serve with the rhubarb tart.