Creamy vanilla ice cream perfectly complements the tangy sweetness of rhubarb in this homemade rhubarb ice cream. A simple rhubarb sauce is swirled throughout each bite for a tantalizing and refreshing treat that combines the sweet creaminess of ice cream with the zesty allure of rhubarb.
What exactly is it about homemade ice cream that always tastes better than any other? Is it the fact we don’t have to leave the house to enjoy it?
Maybe it’s the nostalgia of churning ice cream on Grandma’s side porch that makes me smile, even though I very happily use an electric ice cream compressor to make ice cream now.
Whichever machine you choose to use (or not use) to make ice cream, I hope that you’ll love this rhubarb ice cream every bit as much as our family and friends do!
With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! Don’t miss the Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Rhubarb Ice Cream
You’ll need the following ingredients to make this recipe:
- milk
- heavy cream
- sugar
- vanilla extract
- kosher salt
- rhubarb sauce (recipe below)
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Rhubarb Sauce for Ice Cream
You’ll need these ingredients to make the sauce:
- rhubarb
- sugar
- water
- lemon juice
In a small saucepan, combine the rhubarb, sugar, water, and lemon juice over medium-high heat. Bring to a simmer and then reduce heat to medium.
Cook, while stirring frequently, until the rhubarb softens and the mixture has thickened, about 6-8 minutes. Cool completely.
Rhubarb Ice Cream Recipe
Whisk together the cream, milk, sugar, salt, vanilla extract, and vanilla extract. Pour into the ice cream machine and freeze according to the manufacturer’s directions.
Scoop the churned ice cream into a freezer container, adding a spoonful or two of the cold rhubarb sauce along with each scoop of the ice cream.
Swirl lightly with a knife and place in the freezer until ready to serve. Serve with remaining rhubarb sauce on top, if desired.
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Rhubarb Ice Cream
Ingredients
Rhubarb Sauce Ingredients
- 1 pound rhubarb about 3 cups sliced into ½-inch pieces
- ½ cup sugar
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
Ice Cream Ingredients
- 1½ cups milk
- 1½ cups heavy cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
Rhubarb Sauce Instructions
- In a small saucepan, combine the rhubarb, sugar, water, and lemon juice over medium-high heat. Bring to a simmer and then reduce heat to medium.
- Cook, while stirring frequently, until the rhubarb softens and the mixture has thickened, about 6-8 minutes. Cool completely.
Ice Cream Instructions
- Whisk together the cream, milk, sugar, salt, vanilla extract, and vanilla extract. Pour into the ice cream machine and freeze according to the manufacturer’s directions.
- Scoop the churned ice cream into a freezer container, adding a spoonful or two of the cold rhubarb sauce along with each scoop of the ice cream. Swirl lightly with a knife and place in the freezer until ready to serve. Serve with remaining rhubarb sauce on top, if desired.
Nutrition
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