Description
This delightful Rhubarb Ice Cream is a quick and easy dessert showcasing the tangy flavor of rhubarb in a creamy, frozen treat. Perfect for summertime gatherings!
Ingredients
Scale
- 13 oz chopped rhubarb (about 4 cups)
- 1/4 cup sugar
- 2/3 cup sugar
- 1 Tbsp lemon juice (plus more to taste)
- 2 large egg yolks
- 1 large egg
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp vanilla extract
Instructions
- Combine rhubarb, 1/4 cup sugar, lemon juice, and a splash of water in a saucepan; simmer for 15 minutes.
- Puree the mixture after it has cooled and chilling it.
- Whisk together egg yolks, 2/3 cup sugar, and milk; heat cream and incorporate.
- Pour the mixture back into the heat, stirring until thickened.
- Strain, add vanilla, cool, then chill.
- Mix in rhubarb compote; churn in an ice cream maker.
- Freeze in a container until scoopable.
Notes
Customize with additional flavors or fruits like strawberries for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 80mg