Print

Rhubarb Vanilla Ice Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful summer treat blending tart rhubarb with creamy vanilla, perfect for hot days and family gatherings.

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

  1. Combine heavy cream, milk, sugar, and salt in a saucepan over medium heat.
  2. Stir until the sugar is dissolved and the mixture is hot but not boiling.
  3. Remove from heat and stir in vanilla extract.
  4. Let the mixture cool to room temperature, then refrigerate for at least 240 minutes or overnight.
  5. Churn the cold mixture in an ice cream maker according to the manufacturer’s instructions.
  6. Fold in the rhubarb jam once churned.
  7. Transfer the ice cream to a container and freeze for at least 240 minutes before serving.

Equipment

Notes

Use certified gluten-free products for safety. Chill the mixture well for optimal texture.

Nutrition

Find it online: https://www.glutenfreez.com/rhubarb-vanilla-ice-cream/