Description
Rhubarb & Ginger Ice Cream is a delightful summer treat that combines the tartness of fresh rhubarb with the warmth of ginger, resulting in a creamy, dreamy dessert that will leave everyone asking for more. This easy-to-make ice cream not only tantalizes the taste buds but also adds a vibrant pop of color to your dessert table. Perfect for gatherings or a cozy night in, this recipe is sure to impress friends and family alike.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon fresh ginger, grated
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
Instructions
- In a saucepan over medium heat, combine rhubarb and sugar. Cook for about 10 minutes until rhubarb breaks down into a syrupy mixture.
- Stir in grated ginger, mix thoroughly, and allow to cool completely.
- In a mixing bowl, blend heavy cream, whole milk, and lemon juice until well combined.
- Once the rhubarb mixture has cooled, fold it into the creamy mixture until evenly colored.
- Chill in the refrigerator for at least one hour before churning in an ice cream maker for 20-30 minutes until thickened.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 265
- Sugar: 24g
- Sodium: 40mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 63mg