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Rhubarb Ginger Ice Cream

 Rhubarb Ginger Ice Cream
“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
8 ServingsPrep: 45 min. + chilling Process: 20 min. + freezing


  • 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


  • Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in.
  • baking dish. Sprinkle with sugar; toss to coat. Cover and bake 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 milk, cream, lemon juice and ginger; stir in
  • rhubarb.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate any remaining mixture
  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. Freeze 2-4 hours or until firm.
  • Repeat with any remaining ice cream mixture.
  • Yield: 1 quart.

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Rhubarb Ginger Ice Cream (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.