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
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
- 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
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
Find it online: https://www.amateurchef.co.uk/rhubarb-ice-cream-recipe/