Description
A creamy, refreshing rhubarb ice cream with a perfect balance of sweet and tart flavors, ideal for a cool and vibrant dessert.
Ingredients
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a saucepan over medium heat, combine rhubarb, half of the sugar, and lemon juice. Cook for 8–10 minutes until soft and thickened. Let cool completely.
- In a bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.
- Heat milk, cream, and salt in a saucepan until steaming but not boiling.
- Slowly pour the warm milk mixture into the egg yolks while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring until thick enough to coat the back of a spoon.
- Remove from heat, stir in vanilla extract, and cool to room temperature. Refrigerate for at least 2 hours until fully chilled.
- Mix the cooled rhubarb compote into the custard base, blending if desired.
- Churn in an ice cream maker according to instructions until soft-serve consistency.
- Transfer to a container and freeze for at least 4 hours until firm.
Notes
- Chill the custard thoroughly before churning for best texture.
- Blend the rhubarb for a smooth finish or leave chunks for texture.
- Adjust sugar to balance tartness حسب preference.
- Let ice cream sit 5–10 minutes before scooping.
- Store with plastic wrap pressed on surface to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churned
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
