Description
A refreshing ice cream that balances the tangy flavor of rhubarb with the creaminess of heavy cream and milk.
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 the chopped rhubarb and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes until the rhubarb breaks down.
- Remove the saucepan from the heat and allow the mixture to cool to room temperature.
- Stir in the heavy cream, milk, vanilla extract, and lemon juice until well blended.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.
- Transfer the freshly churned ice cream into an airtight container and freeze for approximately 4 hours to firm up.
- Serve in bowls or cones and enjoy!
Notes
For a healthier twist, substitute sugar with an alternative sweetener or experiment with non-dairy options.
Nutrition
- Serving Size: 1 scoop
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg