There’s nothing quite like the sweet-tart tang of rhubarb combined with the warm spice of ginger, especially when it transforms into a creamy, dreamy ice cream. Rhubarb & Ginger Ice Cream is not just a dessert; it’s an experience that dances across your taste buds, sending your senses on a delightful journey. frozen yogurt clusters for summer Picture yourself on a sunny afternoon, indulging in this frozen treat while the world melts away around you.
As a child, I remember my grandmother’s garden bursting with vibrant rhubarb stalks. She would whip up the most incredible desserts that left us all clamoring for more. This Rhubarb & Ginger Ice Cream recipe brings back those nostalgic memories and elevates them to new heights. strawberry basil iced tea strawberry shortcake ice cream sandwiches Whether it’s a picnic in the park or a cozy evening at home, there’s no wrong time to savor this delightful concoction. For more inspiration, check out this Delicious Irish Apple Cake recipe.
Why You'll Love This Recipe
- This Rhubarb & Ginger Ice Cream is incredibly easy to make, perfect for cooling off on hot days
- The unique flavor profile combines sweet and spicy for a refreshing treat
- Its pastel pink color looks gorgeous in any bowl or cone, making it visually appealing
- Great for summer parties or simply as a delightful weeknight dessert!
I’ll never forget the joy on my friends’ faces when I served them this ice cream during our summer barbecue last year.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Rhubarb: Choose vibrant red stalks for the best flavor and color; avoid woody stems.
- Granulated Sugar: This balances the tartness of the rhubarb; feel free to adjust based on your sweetness preference.
- Fresh Ginger: Use whole ginger root for a zesty kick; grate it finely to release its aromatic oils.
- Heavy Cream: Full-fat cream ensures a rich and creamy texture; don’t skimp here!
- Whole Milk: Adds extra creaminess without being too heavy; use full-fat for best results.
- Vanilla Extract: A splash enhances the overall flavor; opt for pure vanilla extract if possible.
- Salt: Just a pinch amplifies all other flavors and balances sweetness beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Rhubarb: Start by washing and chopping your fresh rhubarb into small pieces. You want them about one-inch long for even cooking.
Simmer with Sugar and Ginger: In a medium pot, combine chopped rhubarb, granulated sugar, freshly grated ginger, and a splash of water. Cook over medium heat until rhubarb softens and releases its juices, about 10-15 minutes.
Cool Down the Mixture: Remove from heat and let it cool completely. The mixture should be fragrant and slightly syrupy by now—trust me, it’s going to be heavenly!
Puree for Smoothness: Once cooled, blend the rhubarb mixture until smooth using an immersion blender or regular blender. You want it silky to create that luxurious ice cream texture.
Create Your Base: In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt until well combined. Stir in your pureed rhubarb mixture gently until everything is nicely blended.
Chill Before Churning: Cover your bowl with plastic wrap and chill in the refrigerator for at least 2 hours or overnight if possible. This step enhances flavors dramatically!
Churn Away!: Pour mixture into an ice cream maker and churn according to manufacturer’s instructions until it thickens—about 20-25 minutes for most machines.
Freeze Until Firm: Transfer ice cream into an airtight container and freeze for at least 4 hours or until firm enough to scoop. Patience is key here!
Get ready to dig into your homemade Rhubarb & Ginger Ice Cream that’s bursting with flavor! Enjoy scooping generous portions into cones or bowls—don’t forget to top it off with some crushed ginger cookies if you’re feeling fancy! For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.
You Must Know
- Rhubarb and ginger ice cream surprises with its tangy sweetness and creamy texture
- Making it from scratch is rewarding, and you’ll impress friends and family with this unique dessert
- The vibrant colors and delightful flavors will brighten any occasion, making it unforgettable
Perfecting the Cooking Process
Start by stewing the rhubarb with sugar and ginger; then chill completely before mixing into the ice cream base for rich flavor.
Add Your Touch
Consider adding a splash of lemon juice or zest to enhance the tangy profile of your ice cream.
Storing & Reheating
Store your rhubarb and ginger ice cream in an airtight container in the freezer for up to two weeks for optimal freshness.
Chef's Helpful Tips
- Ensure your rhubarb is tender before blending; overcooking can lead to mushy texture
- Allow the mixture to chill thoroughly; this enhances flavor and ensures a smoother ice cream
- Churn in small batches for best results; larger quantities may not set properly
Remember my first attempt at making rhubarb ice cream? I was convinced I could impress everyone with my culinary skills. Spoiler alert: it turned out more like a sad, slushy mess. Lesson learned!
FAQ
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well; just thaw and drain excess moisture before cooking.
How can I make this recipe dairy-free?
Substitute heavy cream with coconut milk or almond milk for a delicious dairy-free version. mini fruit popsicles with coconut milk.
What can I serve with rhubarb & ginger ice cream?
Pair it with shortbread cookies or a drizzle of caramel sauce for extra indulgence.
Rhubarb & Ginger Ice Cream
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
Description
Rhubarb & Ginger Ice Cream is a delightful fusion of sweet and spicy flavors, creating a creamy frozen treat that transports you to sunny afternoons filled with joy. This homemade ice cream is not only easy to make but also visually stunning with its pastel pink hue. Perfect for summer gatherings or cozy nights at home, each scoop offers a nostalgic taste of childhood desserts, making it a must-try for any ice cream lover.
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium pot, combine chopped rhubarb, sugar, ginger, and a splash of water. Cook over medium heat for 10-15 minutes until softened.
- Remove from heat and let cool completely.
- Blend the cooled mixture until smooth using an immersion blender or regular blender.
- In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt. Gently fold in the pureed rhubarb.
- Cover and chill the mixture for at least 2 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions (about 20-25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 190
- Sugar: 22g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
