Description
A delightful rhubarb ice cream that balances tartness and sweetness, perfect for springtime desserts.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup sugar
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine rhubarb and sugar in a medium saucepan over medium heat. Stir occasionally for about 10 minutes until syrupy.
- Cool the mixture, then stir in heavy cream, milk, vanilla extract, and lemon juice until well combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.
- Transfer churned ice cream to an airtight container and freeze for about 4 hours to set.
- Scoop into bowls or cones and enjoy your rhubarb ice cream!
Notes
Make-ahead tips: This ice cream keeps well in the freezer for up to two weeks. You can mix in strawberries or crushed graham crackers for added flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg