Description
Rhubarb & Ginger Ice Cream is a delightful summer treat that combines the tartness of fresh rhubarb with the warm spice of ginger, all enveloped in a rich and creamy base. This ice cream not only bursts with refreshing flavor but also adds a vibrant pink hue to your dessert table, making it perfect for gatherings or simply enjoying on a sunny day. Whether served on its own or paired with your favorite pie, each spoonful promises to evoke joy and fond memories.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 inch fresh ginger, grated
- 3/4 cup granulated sugar (adjust to taste)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp freshly squeezed lemon juice
- 1 tsp pure vanilla extract
Instructions
- Prepare the rhubarb and ginger by washing and chopping the rhubarb and grating the ginger.
- In a saucepan over medium heat, combine chopped rhubarb, grated ginger, sugar, and lemon juice. Stir occasionally until softened (about 10 minutes).
- Blend the mixture until smooth but retain some chunks for texture.
- In a bowl, whisk together heavy cream, milk, and vanilla extract. Fold in the blended rhubarb mixture.
- Chill the combined mixture for at least 2 hours in the refrigerator.
- Churn in an ice cream maker according to manufacturer instructions until soft-serve consistency (20-25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 24g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg