Description
Rhubarb Gelato with Almond Crunch is a tantalizing dessert that harmonizes the tartness of fresh rhubarb with creamy sweetness, enhanced by a delightful crunch from toasted almonds. This refreshing treat is perfect for warm days or cozy gatherings, making it an instant hit among friends and family. With its beautiful pink hue and unique flavor profile, this homemade gelato will have everyone coming back for seconds!
Ingredients
Scale
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk (or almond milk)
- 1 tablespoon pure vanilla extract
- ½ cup sliced almonds, toasted
- Pinch of salt
Instructions
- Prepare the rhubarb: In a saucepan over medium heat, combine rhubarb and sugar; cook until soft, stirring occasionally (about 10 minutes). Allow to cool.
- Create the cream mixture: In a bowl, whisk together heavy cream, whole milk, and vanilla extract until smooth.
- Mix it up: Stir cooled rhubarb into the cream mixture until well combined.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Churn: Pour chilled mixture into an ice cream maker; churn according to instructions (about 20 minutes).
- Add almond crunch: Fold in toasted almonds just before transferring gelato to storage containers.
- Enjoy within a few hours or store in the freezer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 260
- Sugar: 23g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg