Rhubarb Ice Cream
This rhubarb ice cream is a sweet and delicious summer time treat that is easy to make anytime!
Servings: 6
Calories: 1kcal
Cost: $10-15
Equipment
- A Small Saucepan
- An immersion blender
- Small Whisk
- 4 cup measuring cup or medium mixing bowl
- Ice cream maker (either a stand alone machine or a stand mixer attachment)
Ingredients
The Rhubarb Sauce
- 1 cup Chopped Rhubarb
- ⅔ cup Cane sugar
- 1 TBSP Lemon Juice
The Ice Cream Base
- ⅓ cup Maple syrup
- 2 tsp Vanilla extract
- 2 ½ cups Raw cream
- 1 cup Raw milk
- 5 Egg yolks or three whole eggs
- ½ tsp Salt – I Like to use Redmond Real Salt for the minerals
- 1 tbsp Arrowroot powder
Instructions
The Rhubarb Sauce
- Place all rhubarb sauce ingredients into a small saucepan on your stovetop.
- Bring to a slight simmer on medium-low heat.
- Once the mixture is well heated, remove from the heat and blend with an immersion blender until smooth.
- Set aside until fully cooled.
Making the Ice Cream Base
- Once your rhubarb sauce is fully cooled, add all ice cream base ingredients except the milk and cream to a mixing bowl. Whisk until well combined and smooth.
- Next, add the cream, milk and rhubarb sauce to the bowl and whisk until well combined.
- Add the rhubarb ice cream base to the ice cream churn and follow the directions of your ice cream maker. Depending on your machine, the ice cream making process can take between 15-30 minutes.
- Once your ice cream is done, you can eat it right away or transfer to a container and store in the freezer for later use.
Notes
To get EXTRA creamy ice cream, place your ice cream base into the freezer for about 10 minutes. This should not cause it to solidify but it will help speed up the ice cream making process when you add it to your ice cream churn. Your ice cream will also turn out even creamier.