Description
A delightful homemade rhubarb ice cream that captures the essence of summer with its vibrant tartness and creamy texture.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup sugar
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine the rhubarb and sugar in a saucepan over medium heat. Stir gently until the sugar dissolves and the rhubarb releases its juices.
- Cook until the rhubarb softens and the mixture thickens into a syrupy consistency. Remove from heat and allow to cool completely.
- Whisk together the heavy cream, milk, vanilla extract, and lemon juice in a mixing bowl until smooth.
- Add the cooled rhubarb mixture to the cream mixture. Stir until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze until firm, at least 4 hours or overnight.
- Scoop out the ice cream and enjoy!
Notes
Serve with shortbread cookies or fresh strawberries for a delightful combination.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 20g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg