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Rhubarb Ice Cream Recipe - Quick and easy egg free rhubarb ice cream - Amazing taste and perfect with a apple crumble! | AmateurChef.co.uk

Rhubarb Ice Cream Recipe


  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 60 minutes
  • Yield: 6 1x

Description

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.


Scale

Ingredients

  • 4 Rhubarb Stalks
  • 240 ml Water
  • 340 g Sugar
  • 1 tbsp lemon juice
  • 240 ml of Double Cream
  • 240 ml of skimmed milk

Instructions

  1. Cut the rhubarb into 1 inch pieces and combine with water and sugar in a saucepan
  2. Cook on a medium heat until the sugar has melted and the rhubarb is soft
  3. Put the rhubarb mixture through a blender until a smooth puree
  4. Mix in the lemon juice
  5. Put in the fridge or an ice bath to cool
  6. Once completely cooled add the double cream and milk
  7. Put into a ice cream maker and churn for 30-40 minutes, depending on manufactures instructions
  8. Put into Freezer until ready to consume

  • Category: Dessert
  • Cuisine: English

Nutrition

  • 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