This Easy Homemade Rhubarb Ice Cream is a refreshing treat for warm days! With its creamy texture and zingy rhubarb flavor, it’s sure to bring smiles to everyone’s face.
Making this ice cream is a breeze! Just cook the rhubarb, mix it with cream and sugar, and freeze. I love serving it after dinner—it’s like summer in a bowl! 🍦
Key Ingredients & Substitutions
Rhubarb: This recipe features fresh rhubarb for its tart flavor. If rhubarb isn’t available, you might try using strawberries or raspberries, which pair well with cream, though the flavor will be sweeter.
Sugar: Regular granulated sugar works best in this recipe. If you’re looking for alternatives, you can use coconut sugar or honey, but this might change the flavor profile slightly.
Whole Milk: Whole milk provides creaminess. You can substitute low-fat milk or even almond milk for a lighter version, but it may affect the texture.
Heavy Cream: This is key for a rich texture. For a lighter option, you could use half-and-half, but the creaminess might be reduced. Dairy-free cream alternatives are also available for a non-dairy version.
How Do You Make the Best Rhubarb Puree?
Creating the rhubarb puree is crucial for flavor. Start by cooking the rhubarb with sugar and water to break it down. Patience is key here.
- Combine rhubarb, 1/2 cup of sugar, and water in a saucepan. Bring to a boil, then simmer for 10-15 minutes, until soft.
- Use a blender to puree the mixture until smooth. Allow it to cool before mixing into the cream.
This method enhances the rhubarb’s tartness and sweetness, making the ice cream delicious!
Easy Homemade Rhubarb Ice Cream
Ingredients You’ll Need:
- 4 cups chopped fresh rhubarb (about 1-inch pieces)
- 1 cup granulated sugar, divided
- 1 cup water
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time. After cooking and mixing, you’ll need to freeze the ice cream for at least 4 hours until it’s firm and ready to enjoy, making the total time around 4.5 hours.
Step-by-Step Instructions:
1. Cook the Rhubarb:
In a medium saucepan, combine the chopped rhubarb, 1/2 cup of the sugar, and the water. Heat over medium until it starts to boil. Then reduce the heat and let it simmer for about 10-15 minutes, or until the rhubarb is soft and mushy.
2. Puree the Mixture:
Once the rhubarb is cooked, remove the saucepan from heat. Use a blender or immersion blender to puree the mixture until smooth. Let it cool down to room temperature before moving on to the next step.
3. Mix the Cream Base:
In a large mixing bowl, whisk together the remaining 1/2 cup of sugar, whole milk, heavy cream, lemon juice, vanilla extract, and a pinch of salt. Stir until the sugar is fully dissolved, making a creamy base for your ice cream.
4. Combine Rhubarb Puree and Cream Base:
Now, gently stir the cooled rhubarb puree into the cream mixture until it’s well blended. This is where the magic happens, and the vibrant flavors come together!
5. Churn the Ice Cream:
Pour the combined mixture into your ice cream maker and churn it according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
6. Freeze Until Firm:
Transfer your churned ice cream into an airtight container. Put it in the freezer for at least 4 hours, or until it’s firm enough to scoop.
7. Serve and Enjoy:
Once your ice cream is ready, scoop it into bowls or dessert dishes. Enjoy this refreshing homemade rhubarb ice cream and share the joy with friends and family!
FAQ for Easy Homemade Rhubarb Ice Cream
Can I Use Frozen Rhubarb Instead?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely before cooking it with sugar and water. You might need to adjust the cooking time slightly since frozen rhubarb can take a bit longer to soften.
How Long Can I Store the Ice Cream?
Your homemade rhubarb ice cream can be stored in an airtight container in the freezer for up to 2 weeks. However, for the best texture and flavor, it’s recommended to enjoy it within the first week.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the whole milk and heavy cream with unsweetened almond milk or coconut cream. Just ensure that the other ingredients are also dairy-free for the best results.
What Can I Serve With Rhubarb Ice Cream?
This ice cream pairs wonderfully with shortcakes, crumbles, or simply on its own! For an extra touch, drizzle some caramel sauce or serve with fresh berries for a delightful dessert.
