Description
Indulge in the vibrant flavors of homemade rhubarb gelato with almond crunch, a delightful treat that combines the tangy sweetness of fresh rhubarb with the nutty texture of toasted almonds. This easy-to-make gelato is perfect for summer gatherings or cozy nights in, offering a refreshing escape no matter the season. Each creamy scoop is a burst of flavor that will leave you wanting more!
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar (adjust to taste)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup toasted slivered almonds
- 1 tsp pure vanilla extract
Instructions
- Wash and chop rhubarb into 1-inch pieces.
- In a saucepan over medium heat, combine rhubarb, sugar, and a splash of water. Cook for 10-15 minutes until soft.
- Remove from heat and let cool slightly, then blend until smooth.
- In a bowl, whisk together heavy cream, whole milk, and vanilla extract. Fold in the rhubarb puree.
- Pour mixture into an ice cream maker and churn according to manufacturer instructions (20-25 minutes).
- During the last few minutes of churning, add toasted almond slivers.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 24g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg