Description
Indulge in the refreshing taste of Rhubarb & Ginger Ice Cream—a perfect blend of tart rhubarb and zesty ginger that creates a creamy, dreamy dessert. With its beautiful pink hue and delightful flavor profile, this homemade ice cream is an ideal treat for warm days, picnics, or cozy evenings at home. Easy to make and irresistibly delicious, it’s sure to impress your friends and family.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine chopped rhubarb, sugar, and grated ginger. Cook over medium heat for about 10 minutes until rhubarb softens.
- Remove from heat; stir in lemon juice and vanilla extract. Let cool slightly.
- Blend the mixture until smooth (or leave some chunks for texture).
- In a mixing bowl, whisk together heavy cream and whole milk until well combined. Fold in the blended rhubarb mixture gently.
- Pour into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency is reached. Transfer to an airtight container and freeze for at least 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 22g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: For added flavor, consider mixing in crushed ginger cookies or adjusting the lemon juice to your taste. Store your ice cream in an airtight container for up to two weeks. Allow it to sit at room temperature for about 10 minutes before scooping.