Description
A deliciously creamy ice cream that balances the tartness of rhubarb with a rich, buttery flavor, perfect for summer.
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
- Cook the rhubarb: In a saucepan, combine the chopped rhubarb and sugar over medium heat. Cook until cheerful, about 10 minutes. Remove from heat and let cool.
- Combine ingredients: In a mixing bowl, whisk together the cooled rhubarb mixture, heavy cream, whole milk, vanilla extract, and a pinch of salt until blended.
- Pour this mixture into your pre-frozen ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours.
- Scoop and enjoy this stunning dessert on its own or dressed with fresh fruit!
Notes
You can prepare the rhubarb mixture a day in advance. It’s crucial to cool the mixture before churning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: rhubarb, ice cream, summer dessert, homemade ice cream