Description
A delightful combination of creamy sweetness and tangy rhubarb flavor, perfect for summer.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine the chopped rhubarb and sugar. Cook over medium heat for about 10 minutes until soft. Let it cool completely.
- In a mixing bowl, combine the cooled rhubarb mixture, heavy cream, whole milk, vanilla extract, and salt. Stir well.
- Pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn until thick and creamy, usually about 20-25 minutes.
- Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
Notes
For a sweeter ice cream, taste and adjust sugar. Consider adding lemon juice for brightness or replace vanilla with almond extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 35mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg