Rhubarb Gelato with Almond Crunch
Rhubarb Gelato with Almond Crunch is a refreshing and creamy dessert that perfectly marries the tartness of rhubarb with the rich sweetness of cream and the satisfying crunch of toasted almonds. This delightful treat will transport you to sunny summer days filled with laughter and joy. Easy to prepare, it’s an impressive addition to any gathering or a perfect indulgence after a long day. Let this vibrant pink gelato dazzle your taste buds and leave everyone asking for seconds.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves about 6
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- ½ cup toasted sliced almonds
Instructions
- In a saucepan over medium heat, combine chopped rhubarb and sugar. Cook for about 10 minutes until the rhubarb breaks down into a sauce.
- Let the mixture cool slightly, then blend it with whole milk, heavy cream, and vanilla extract until smooth.
- Chill the mixture in an airtight container for at least 2 hours.
- Pour into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.
- Add toasted almonds during the last few minutes of churning.
- Freeze in a container for at least 4 hours or until firm.
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flavor, consider substituting toasted almonds with hazelnuts or pistachios. - Adjust sugar levels to taste if you prefer a sweeter gelato. - Store in an airtight container in the freezer for up to two weeks.