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
Scale
- 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