Description
Indulge in the delightful taste of homemade Rhubarb Ice Cream, a perfect summer treat that combines tangy rhubarb with a creamy sweetness. Its vibrant pink hue and unique flavor profile will impress family and friends alike. Easy to make, this ice cream is an excellent addition to any warm-weather gathering or a simple afternoon snack on the porch.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the Rhubarb: Wash and chop rhubarb into small pieces.
- Sugar It Up: In a saucepan over medium heat, combine chopped rhubarb with sugar. Stir occasionally until rhubarb softens (about 10 minutes).
- Mash It Good: Use a fork or masher to blend the softened rhubarb into a smooth mixture.
- Add Dairy Magic: Stir in whole milk, heavy cream, vanilla extract, and lemon juice.
- Chill Out!: Refrigerate the mixture until completely chilled (at least 1 hour).
- Churn Away!: Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until reaching soft-serve consistency (20-25 minutes).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 215
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg