I recently made a 3 course meal for some friends and the in-laws and was thinking of ideas for desserts. My father in-law has a lot of rhubarb so offered me a nice bunch of them to use in a dessert. At first I was going to make a rhubarb crumble but instead decided to go for a apple crumble.
You cannot have a crumble without cream or ice cream, which got me thinking about the rhubarb again and decided to make a nice Rhubarb Ice Cream. Rhubarb goes perfect with apple so I think the combination worked really well.
I know what you’re thinking that Rhubarb Ice cream doesn’t sound too appealing, it’s actually got an incredible taste and is VERY refreshing so give it a go! 🙂 I made this using an ice cream maker and used it without eggs, the double cream was used to help give it a nice creamy texture that the egg whites would usually give you.
The first thing that I did was chopped the ends off the rhubarb and cut it into pieces that were roughly an inch long. Pop these into a saucepan with the water and sugar and cook on a medium heat until the rhubarb is soft.
Once soft put into a blender and blend until it’s a smooth puree, leave to rest to allow it to fully cool. If you wanted to do this quicker then get a bowl of ice water and place the puree into another bowl and put onto the water. When it has cooled enough add the lemon juice and give it a good stir to mix it in, I find that this adds a nice little acidity to the rhubarb ice cream.
Stir in the skimmed milk and the double cream, don’t worry if it looks like it’s got bits in as these will smooth out in the ice cream machine. Pour into your ice cream machine and allow it to churn based on your machine’s instructions.
I’ll be honest I did put it in for double the amount of time as the instructions stated and it didn’t do it any harm. Once done put the rhubarb ice cream into the freezer and allow it to fully freeze, remember to take it out a little before you want it so that it is soft.
I think this rhubarb ice cream recipe is very easy to do but more importantly it really does taste great. I imagine it’s not something most people have tried before, so it would be perfect for a nice dinner party! If you do try it, please let me know what you think in the comments below 🙂Print
Rhubarb Ice Cream Recipe
With so many rhubarbs given to me by my in-laws, I didnt know what to do with them all. I made some ice cream and believe me it tastes amazing. The flavour of the rhubarb really comes through and thanks to the sugar it has a nice sweet taste to it.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 6 1x
- Category: Dessert
- Cuisine: English
- 4 Rhubarb Stalks
- 240 ml Water
- 340 g Sugar
- 1 tbsp lemon juice
- 240 ml of Double Cream
- 240 ml of skimmed milk
- Cut the rhubarb into 1 inch pieces and combine with water and sugar in a saucepan
- Cook on a medium heat until the sugar has melted and the rhubarb is soft
- Put the rhubarb mixture through a blender until a smooth puree
- Mix in the lemon juice
- Put in the fridge or an ice bath to cool
- Once completely cooled add the double cream and milk
- Put into a ice cream maker and churn for 30-40 minutes, depending on manufactures instructions
- Put into Freezer until ready to consume
- Calories: 389
- Sugar: 60.1
- Sodium: 36
- Fat: 16.2
- Saturated Fat: 10
- Carbohydrates: 61.4
- Fiber: 0.6
- Protein: 2.4
- Cholesterol: 58.8