Rhubarb Vanilla Ice Cream
A delightful blend of sweet vanilla and tart rhubarb, this homemade ice cream is perfect for summer treat lovers.
Ingredients
Ice Cream Base
- 2 cups heavy cream Use fresh and cold for best texture.
- 1 cup whole milk Can be substituted with almond milk for a dairy-free version.
- ¾ cup sugar Adjust the amount if using a sugar substitute.
- ¼ teaspoon salt Enhances flavor.
- 1 teaspoon vanilla extract Adds aromatic flavor.
Rhubarb Component
- 1 cup rhubarb jam Use homemade or high-quality store-bought jam.
Instructions
Preparation
- Gather all your ingredients and ensure the heavy cream and whole milk are fresh and cold.
- Prepare rhubarb jam in advance, allowing it to cool before mixing.
Cooking the Base
- In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm, without boiling.
- Remove from heat and stir in the vanilla extract.
Chilling
- Let the mixture cool at room temperature for 30 minutes.
- Cover and refrigerate for at least 4 hours or overnight to achieve a smooth consistency.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.
- In the last few minutes of churning, gradually add the rhubarb jam.
Freezing
- Transfer the churned ice cream into an airtight container. Smooth the top, press parchment paper onto the surface, and seal.
- Freeze for at least 4-6 hours until firm.
Serving
- Once frozen, scoop the ice cream into bowls or cones and enjoy!
Notes
For extra flavor, consider adding lemon zest or garnishing with mint leaves or edible flowers. Store in an airtight container in the freezer to maintain texture and flavor.