Rhubarb Ginger Ice Cream Recipe

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Rhubarb Ginger Ice Cream Recipe
Rhubarb Ginger Ice Cream Recipe photo by Taste of Home
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Rhubarb Ginger Ice Cream Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Process: 20 min. + freezing

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

Nutritional Facts

1/2 cup: 325 calories, 12g fat (7g saturated fat), 44mg cholesterol, 25mg sodium, 54g carbohydrate (52g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
  3. In a large bowl, combine the milk, cream, lemon juice and ginger; stir in rhubarb.
  4. 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.
Originally published as Rhubarb Ice Cream in Country Woman April/May 2009, p38

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Teri or Kimberly User ID: 2120649 168660
Reviewed Jun. 27, 2011

"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."

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