Roasted Rhubarb Ice Cream
Tart and sweet Roasted Rhubarb Ice Cream is the flavor my taste buds crave. I love anything with a sweet contrast.
Servings: 6 servings (about 1.5 quarts)
Ingredients
Rhubarb Ice Cream
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
Roasted Rhubarb
- 2 cups rhubarb, cut into ½-inch wide pieces about 3 stalks worth
- 3 tablespoons honey
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.
Nutrition
Calories: 407kcal | Carbohydrates: 40g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 137mg | Potassium: 267mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1144IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 1mg