One of my absolute favorite parts about this time of year is the rhubarb! Besides getting a HUGE bunch of it in our CSA basket last week, I also snagged some from the “Extra” pile at my CSA pickup. Hard to believe that there are people that don’t love some rhubarb.
I was inspired to make some rhubarb ice cream! And let me tell you — it was SO good. Cool, refreshing, and not overly sweet. Delicious, and perfect for this time of year. Make it yourself, and then tell me what you think!
- 1 cup chopped rhubarb
- 1 cup milk (I used almond milk)
- 1/2 cup + 3 tbsp white sugar
- pinch salt
- 2 cups heavy cream
- 1/2 tsp pure vanilla extract
- In a small saucepan, combine the chopped rhubarb, 3 tbsp sugar, and about 1/4=1/3 cup of water. Simmer on medium heat until the rhubarb is soft and you have a simple syrup.
- Using a hand mixer (or an immersion blender), beat the mixture together so syrup is mostly smooth. There can be some chunks, you just don't want them too big.
- Let cool completely.
- In a large mixing bowl, combine the 1/2 cup sugar, 1 cup milk, salt, and vanilla extract. Wisk until all the sugar is incorporated.
- Stir in the rhubarb syrup.
- Slowly stir in the heavy cream.
- Refrigerate this mixture 2 hours, then prepare it according to the directions on your machine.
- Don't have a machine? I recommend this Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker
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