Tart and sweet Roasted Rhubarb Ice Cream is the flavor my taste buds crave. I love anything with a sweet contrast.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Servings: 6servings (about 1.5 quarts)
Calories: 407kcal
Ingredients
Rhubarb Ice Cream
1¾cupsheavy cream
1¼cupwhole milk
¾cupsugar
¼teaspoonkosher salt
2teaspoonsvanilla extract
Roasted Rhubarb
2cupsrhubarb, cut into ½-inch wide piecesabout 3 stalks worth
3tablespoonshoney
Instructions
Ice Cream Instructions
Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.
Transfer the finished ice cream to an airtight container and stir in the cooled rhubarb pieces. Place in the freezer until ready to serve.
Roasted Rhubarb Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment and place the rhubarb pieces on the parchment. Generously drizzle the rhubarb with honey.
Roast for 12-15 minutes, until the rhubarb has softened and browned.
Remove from the oven and allow the rhubarb to cool a bit while the ice cream finishes churning. When the rhubarb has cooled, roughly chop the pieces smaller, about ¼- inch in size.