Description
A refreshing and creamy rhubarb ice cream that balances sweet and tangy flavors, perfect for warm days and family gatherings.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine the chopped rhubarb and sugar over medium heat. Stir occasionally and cook until the rhubarb becomes soft and mushy, about 10 minutes. Let this mixture cool completely before moving on.
- In a large mixing bowl, combine the cooled rhubarb mixture with the heavy cream, whole milk, vanilla extract, and a pinch of salt. Stir thoughtfully to ensure every ingredient melds together into a beautiful, silky blend.
- Pour the luscious mixture into your ice cream maker. Follow the manufacturer’s instructions to churn until it achieves a fluffy, soft-serve consistency.
- Transfer the churned ice cream into a container, spreading it evenly. Seal and freeze for at least 240 minutes, or until solid.
Notes
For added texture, consider stirring in chopped pieces of meringue or nuts before freezing. Make the rhubarb mixture a day in advance to maximize flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 20g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: rhubarb, ice cream, dessert, summer, homemade ice cream