Description
A delightful ice cream blending sweet and tart rhubarb with a crunchy crumble topping, perfect for summer gatherings.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup crumble topping
Instructions
- Combine rhubarb, sugar, and lemon juice in a pot and cook over medium heat for 10-15 minutes.
- Whisk together heavy cream, whole milk, and vanilla extract in a bowl.
- Fold the cooled rhubarb mixture into the cream mixture with a spatula.
- Pour the combined mixture into an ice cream maker and churn until soft-serve consistency.
- Add crumble topping in the last few minutes of churning.
- Transfer to a container and freeze until firm.
Notes
For best flavor, prepare the rhubarb compote a day in advance. If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: rhubarb, ice cream, dessert, summer treat, crumble