“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
Rhubarb Ginger Ice Cream
Rhubarb Ginger Ice Cream
Prep Time
45 min
Cook Time
20 min
Yield
1 quart
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
- 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 maker 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.
Nutrition Facts
1/2 cup: 325 calories, 12g fat (7g saturated fat), 44mg cholesterol, 25mg sodium, 54g carbohydrate (52g sugars, 1g fiber), 2g protein.
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