Instructions: Combine the first 1/2 cup of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into six 6-ounce attractive serving bowls or ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch pieces. Place in a non corrodible saucepan the water. Cover and set over low heat. Stew gently for 30 to 45 minutes until soft. Cool slightly and add sweetener. The rhubarb can be cooked a few days in advance

To serve, remove the semi-freddo from the freezer and place in the fridge an hour before serving. Gently rewarm the compote and spoon on top of each semi-freddo. Serve immediately.

This recipe yields 6 servings.

Comments: Semi-freddo means half frozen in Italian. Its similar to ice cream but grainier in texture. It can be frozen in a loaf pan and sliced. Remember to put this in the fridge an hour before serving if youve made it in ramekins or bowls.

This is great with spring rhubarb and can be served with fresh berries in the summer. Without the rhubarb, the carb count goes down to 2.42 grams per serving.

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