RHUBARB GINGER ICE CREAM
"I sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!" -Denise Linnett, Picton, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. 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. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., 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.
Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 25mg sodium, Carbohydrate 54g carbohydrate (52g sugars, Fiber 1g fiber), Protein 2g protein.
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Mehedi hasan Bappi
[email protected]This ice cream is a must-try for any rhubarb lover. It's the perfect way to cool down on a hot summer day.
Tariro Sithole
[email protected]I can't believe how easy this ice cream was to make. And it tastes just like the rhubarb ice cream I used to get at my grandma's house.
Demonic Grim
[email protected]I followed the recipe exactly and the ice cream turned out perfectly. It's so smooth and creamy, and the flavor is out of this world!
Michael Imseeh
[email protected]This is the best rhubarb ice cream I've ever had! I love the combination of sweet and tart, and the ginger adds a really nice touch.
Wusqa Jawad
[email protected]The ice cream was a little icy, even after churning it for the recommended time. I think I might try reducing the amount of ice in the recipe next time.
Jamshedkhan khan
[email protected]This ice cream is a bit too tart for my taste, but I think that's just a personal preference. Other than that, it's a well-made and delicious ice cream.
Abid Sadeeq
[email protected]I'm not usually a fan of rhubarb, but this ice cream changed my mind. The ginger really mellows out the tartness and creates a perfectly balanced flavor.
Md Shdsfh
[email protected]I made this ice cream for a party and it was a hit! Everyone loved the unique flavor and the beautiful pink color.
ArRhi ArRhi
[email protected]This ice cream is a winner! It's got all the classic flavors of rhubarb pie, but in a cool and refreshing frozen form. I highly recommend it.
Md Abdul Mannan
[email protected]The recipe was easy to follow and the ice cream turned out creamy and delicious. I especially liked the addition of crystallized ginger, which added a nice crunch and extra burst of flavor.
Rabbi Sd
[email protected]I've been a fan of rhubarb ice cream for years, but this recipe takes it to another level. The ginger adds a lovely warmth and complexity that really elevates the flavor.
Sanjib Babu
[email protected]This rhubarb-ginger ice cream is a delightful balance of tart and sweet, with a hint of spice from the ginger. It's the perfect summer treat!