Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Total time: 15 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 pound rhubarb (about 3 cups sliced into ½-inch pieces); ½ cup sugar; 2 tablespoons water; 1 tablespoon fresh lemon juice; 1½ cups milk; 1½ cups heavy cream; ¾ cup sugar; 1 teaspoon vanilla extract; ⅛ teaspoon kosher salt

Creamy vanilla ice cream perfectly complements the tangy sweetness of rhubarb in this homemade rhubarb ice cream.

⏱️ 15 menit 🔪 Persiapan: 15 menit 📊 Mudah 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Barefeet In The Kitchen

Bahan-bahan

6 porsi

1 pound rhubarb (about 3 cups sliced into ½-inch pieces)
½ cup sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1½ cups milk
1½ cups heavy cream
¾ cup sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt

Langkah-langkah

In a small saucepan, combine the rhubarb, sugar, water, and lemon juice over medium-high heat. Bring to a simmer and then reduce heat to medium.
Cook, while stirring frequently, until the rhubarb softens and the mixture has thickened, about 6-8 minutes. Cool completely.
Whisk together the cream, milk, sugar, salt, vanilla extract, and vanilla extract. Pour into the ice cream machine and freeze according to the manufacturer's directions.
Scoop the churned ice cream into a freezer container, adding a spoonful or two of the cold rhubarb sauce along with each scoop of the ice cream. Swirl lightly with a knife and place in the freezer until ready to serve. Serve with remaining rhubarb sauce on top, if desired.