Enter the tangy world of Rhubarb Ice Cream, where tangy rhubarb swirls meet sweet, creamy bliss. This homemade treat is a refreshing escape, perfect for enjoying the vibrant flavours of spring and summer.
Ingredients:
- 3 cups sliced fresh rhubarb
- 2 cups sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
Method:
Preheat the oven to 375°F (190°C).
In an ungreased 13×9 inch baking dish, toss the rhubarb and sugar together.
Bake, uncovered, for 30-40 minutes or until the rhubarb is soft, stirring occasionally.
Allow to cool slightly, then transfer to a blender, cover and blend until pureed.
Transfer the puréed rhubarb to a bowl and cover and refrigerate until cold.
Stir the lemon juice into the cooled rhubarb puree.
Whip the heavy cream in a small bowl until stiff.
Gently fold the whipped cream into the rhubarb mixture.
Pour into a shallow 1 quart freezer container.
Freeze for 1 hour, stirring every 15 minutes.
Cover and freeze overnight or until firm.
