Creamy vanilla ice cream perfectly complements the tangy sweetness of rhubarb in this homemade rhubarb ice cream.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 353kcal
Ingredients
Rhubarb Sauce Ingredients
1poundrhubarbabout 3 cups sliced into ½-inch pieces
½cupsugar
2tablespoonswater
1tablespoonfresh lemon juice
Ice Cream Ingredients
1½cupsmilk
1½cupsheavy cream
¾cupsugar
1teaspoonvanilla extract
⅛teaspoonkosher 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.