Rhubarb & Ginger Ice Cream
Rhubarb & Ginger Ice Cream is a delightful summer treat that combines the tangy tartness of fresh rhubarb with the warm zest of ginger. This creamy and vibrant dessert is not only easy to make but also offers a refreshing escape from the heat. Perfect for family gatherings or cozy nights in, each scoop brings back nostalgic memories of sunny days. Indulge in this unique flavor combination and impress your guests with a visually stunning ice cream that’s both indulgent and satisfying.
- Author: sofia
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 teaspoons fresh ginger, grated
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- In a saucepan over medium heat, combine chopped rhubarb and ½ cup sugar. Cook for about 10 minutes until tender.
- Add grated ginger and simmer for an additional 5 minutes to blend flavors.
- Remove from heat and let cool slightly before transferring to a blender. Blend until smooth.
- In a separate bowl, whisk together heavy cream, whole milk, and vanilla extract. Combine with the blended rhubarb mixture.
- Pour into an airtight container and chill in the refrigerator for at least 2 hours.
- Churn in an ice cream maker according to manufacturer instructions for 20-25 minutes or freeze in a container, stirring every 30 minutes until frozen.
Nutrition
- Serving Size: ½ cup (125g)
- Calories: 210
- Sugar: 23g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: - For added texture, mix in chocolate chunks or nuts before freezing.
- Substitute ginger with cinnamon or lemon zest for a different flavor profile.
- Store leftovers in an airtight container in the freezer for up to two weeks.