Rhubarb Ripple Ice Cream
Rhubarb Ripple Ice Cream is a refreshing summer delight that beautifully marries the tartness of fresh rhubarb with rich, creamy ice cream. This easy-to-make treat features stunning pink swirls, making it not only delicious but also visually appealing for any gathering. With simple ingredients and straightforward steps, you can create this nostalgic dessert that evokes memories of sunny childhood summers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar (adjust for sweetness)
- ½ cup water
- 1 cup heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 tbsp vanilla extract
Instructions
- In a saucepan over medium heat, combine rhubarb, sugar, and water. Cook until the mixture breaks down into a chunky sauce (10-15 minutes). Allow to cool completely.
- Whisk egg yolks in a bowl until light and fluffy.
- In another saucepan, heat heavy cream and whole milk with vanilla extract until steaming. Gradually mix this into the egg yolks, then return to heat and stir until thickened (about 5 minutes). Chill custard in the fridge for at least 2 hours.
- Churn the custard in an ice cream maker. Add cooled rhubarb sauce during the last few minutes to create swirls. Freeze in an airtight container until firm.
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 210
- Sugar: 23g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 140mg
Keywords: - For added flavor, consider using vanilla bean instead of extract or experiment with spices like cinnamon. - Substitute rhubarb with other fruits such as strawberries or peaches for a different twist.