Description
A delightful homemade ice cream combining the tangy flavor of rhubarb with rich vanilla for a refreshing treat.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 cup rhubarb jam
- 1 tablespoon corn syrup
- 1/2 teaspoon salt
Instructions
- Combine heavy cream, milk, sugar, and salt in a saucepan over medium heat.
- Stir until the sugar is dissolved and the mixture is hot but not boiling.
- Remove from heat and stir in vanilla extract.
- Let the mixture cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Churn the cold mixture in an ice cream maker according to the manufacturer’s instructions.
- Fold in the rhubarb jam once churned.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Notes
For a firmer texture, let the ice cream sit in the freezer longer before serving. Experiment with flavors by adding spices like cinnamon or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg