Rhubarb Ice Cream Recipe

Rhubarb Ice Cream Recipe photo by Taste of Home

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“I sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!” —Denise Linnett, Picton, Ontario

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Rhubarb Ice Cream Recipe

Prep: 45 min. + chilling Process: 20 min. + freezing

Yield: 8 Servings

45 20 65

Ingredients

3 cups sliced fresh or frozen rhubarb
2 cups sugar
1 cup milk
1 cup heavy whipping cream
2 teaspoons lemon juice
1 teaspoon minced fresh gingerroot

Directions

Place rhubarb in an ungreased 13-in. x 9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 30-40 minutes or until tender, stirring occasionally.
Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
In a large bowl, combine the milk, cream, lemon juice and ginger; stir in rhubarb.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.

Nutritional Facts 1/2 cup equals 325 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 25 mg sodium, 54 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rhubarb Ice Cream in Country Woman April/May 2009, p38

Lighter Homemade Ice Cream

To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Rhubarb Ice Cream

Rhubarb Ice Cream

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(1-1) of 1 reviews

Reviewed on Jun. 27, 2011 by Teri or Kimberly

I made this using half and half, and only 1 cup of sugar, and it turned out really well. The ginger is a bit of a shock, although it adds to the taste. The lemon is definitely a good addition.