Description
A delightful frozen treat that combines the tart brightness of rhubarb with the creamy decadence of ice cream.
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 chopped rhubarb and sugar in a medium saucepan over medium heat. Gently stir as the mixture heats for about 5 to 10 minutes until syrupy, then cool completely.
- Whisk together the heavy cream, milk, vanilla extract, and lemon juice in a large mixing bowl until smooth and creamy.
- Pour the cooled rhubarb mixture into the creamy blend, stirring gently.
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- Freeze in a freezer-safe container until firm, typically at least 4 hours or overnight.
- Serve in bowls or cones for a delightful treat.
Notes
For the best flavor, use fresh rhubarb. Make-ahead tips include preparing the rhubarb mixture in advance and storing it in the refrigerator until ready to blend.
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg