Description
Rhubarb Ice Cream is a refreshing dessert that captures the essence of summer in every creamy scoop. This delightful treat combines the tangy flavor of fresh rhubarb with sweet vanilla, creating a unique and nostalgic experience reminiscent of warm afternoons. Perfect for any occasion, this ice cream is easy to make and sure to impress family and friends. Enjoy it on its own or as a delightful topping for pie.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 2 tsp vanilla extract
Instructions
- Prepare the rhubarb by washing and chopping it into small pieces.
- In a saucepan over medium heat, combine the rhubarb and sugar. Cook for about 10 minutes until softened.
- Allow the mixture to cool slightly, then blend until smooth (or leave some chunks for texture).
- In a mixing bowl, whisk together heavy cream, whole milk, and vanilla extract. Fold in the blended rhubarb mixture.
- Pour into an ice cream maker and churn according to manufacturer instructions (about 20 minutes). For no-churn method, freeze in a shallow dish while stirring every 30 minutes until set.
- Serve immediately or store in an airtight container in the freezer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 21g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg