Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 20 servings
Cuisine: American
Ingredients: 6 cups rhubarb, diced; 1 1/2 cups sugar; 2 cups water; 1/4 cup fresh lemon juice; 1/2 teaspoon salt; 4 cups heavy cream; 1 teaspoon vanilla extract; 1/4 teaspoon food coloring, or more as needed; 3 cups milk

A refreshing rhubarb ice cream provides a delightful use for fresh spring rhubarb.

⭐ 4.3 (15 reviews) Prep: 15 minCook: 10 minTotal: 145 minYields: 20 servings

Category Tags:

Dessert

Cuisine Tags:

American

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Instructions

In a 2-quart saucepan, combine diced rhubarb, sugar, water, lemon juice, and salt, then simmer uncovered over medium-low heat for 10 minutes until tender.
Completely cool the rhubarb mixture.
Mix the cooled rhubarb mixture with heavy cream, vanilla, and red food coloring.
Pour into a 1-gallon ice cream freezer container, adding milk to fill 2/3 full.
Freeze following the ice cream freezer directions.
Serve.

Nutritional Info (per serving)

Calories: 247 kcal

Carbohydrate: 20 g

Cholesterol: 57 mg

Fiber: 1 g

Protein: 3 g

Saturated Fat: 11 g

Sodium: 86 mg

Sugar: 19 g

Fat: 18 g

Unsaturated Fat: 0 g