Description
Indulge in the refreshing taste of Rhubarb Ripple Ice Cream, where creamy vanilla ice cream meets the tangy sweetness of ruby-red rhubarb. This simple yet elegant dessert brings back the joys of summer picnics and family gatherings. Each scoop offers a perfect balance of flavors, making it an irresistible treat for all ages. Easy to prepare and visually stunning, this homemade ice cream is sure to become a seasonal favorite!
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp pure vanilla extract
- 4 large egg yolks
Instructions
- Create the Rhubarb Compote: In a saucepan over medium heat, combine rhubarb, sugar, and water. Cook until rhubarb softens (about 10-15 minutes). Stir occasionally to prevent sticking.
- Cool the Compote: Remove from heat and let cool completely at room temperature or refrigerate to speed up cooling.
- Prepare the Ice Cream Base: In another saucepan, whisk together heavy cream, whole milk, egg yolks, and vanilla extract over low heat until slightly thickened (5-7 minutes).
- Combine Everything: Once the base cools slightly, fold in the rhubarb compote gently to create swirls.
- Chill and Churn: Pour mixture into an ice cream maker and churn according to instructions (about 20-25 minutes).
- Freeze Until Firm: Transfer churned ice cream to an airtight container and freeze for at least 4 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 260
- Sugar: 24g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 150mg