Description
A creamy and tangy treat that combines vibrant rhubarb and sweet vanilla, capturing the essence of spring in every scoop.
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, then refrigerate for at least 240 minutes 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 240 minutes before serving.
Notes
For a sugar-free version, consider using stevia or monk fruit. Avoid over-churning for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg