Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine the chopped rhubarb and sugar in a medium saucepan and cook over medium heat for about 10 minutes until soft.
- Remove from heat and allow the mixture to cool completely.
- In a mixing bowl, combine the cooled rhubarb mixture with heavy cream, whole milk, vanilla extract, and lemon juice.
- Stir until smooth and well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream into a container and freeze for several hours until firm.
- Serve and enjoy your homemade Rhubarb Ice Cream!
Notes
Cool the rhubarb mixture completely before mixing. Try using strawberries for a mixed flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg