How To Make Rhubarb Ice Cream
A creamy and refreshing ice cream with a tangy rhubarb flavor.
Serves:
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
In a saucepan, cook rhubarb and sugar over medium heat until rhubarb becomes tender and sugar has dissolved, about 10-15 minutes.
-
Puree mixture in a blender until smooth. Transfer to a bowl and let cool.
-
In a separate bowl, whisk together heavy cream, milk, vanilla extract, and salt.
-
Add rhubarb mixture to cream mixture and mix well.
-
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
-
Transfer ice cream to a container and freeze for at least 4-6 hours before serving.
Nutrition
- Calories : 603kcal
- Total Fat : 40g
- Saturated Fat : 25g
- Cholesterol : 153mg
- Sodium : 79mg
- Total Carbohydrates : 59g
- Dietary Fiber : 1g
- Sugar : 55g
- Protein : 5g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
