Rhubarb Ginger Ice Cream – a delicious recipe with frozen rhubarb, sugar, milk, heavy whipping cream, lemon juice, fresh gingerroot. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally.
2
Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
3
In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb.
4
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
631
kcal
Calories
23
g
Fat
105
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups sliced fresh or frozen rhubarb, 2 cups sugar, 1 cup milk, 1 cup heavy whipping cream, and more.
Yes, Rhubarb Ginger Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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