Delicious Rhubarb Vanilla Ice Cream
A refreshing ice cream combining the sweetness of vanilla with the tartness of rhubarb, perfect for summer gatherings.
Ingrédients
Ice Cream Base
- 2 cups heavy cream Use fresh for best results.
- 1 cup whole milk Chill before use.
- 3/4 cup sugar Adjust sweetness to taste.
- 1/4 teaspoon salt Enhances flavor.
- 1 teaspoon vanilla extract Use pure for better flavor.
- 1 cup rhubarb jam Can substitute with other fruit jams.
Instructions
Preparation
- Gather all your ingredients and ensure heavy cream and whole milk are well-chilled.
Cooking the Base
- In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium, stirring frequently until the sugar dissolves, but do not let it boil.
- Remove from heat and stir in the vanilla extract.
Cooling and Refrigerating
- Let the mixture cool at room temperature for 30 minutes.
- Cover the bowl and refrigerate for at least 4 hours, or overnight.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions for 20-25 minutes.
- In the last minutes of churning, gradually add the rhubarb jam.
Freezing
- Transfer the ice cream to an airtight container, smooth the top, and cover the surface with parchment paper.
- Freeze for at least 4-6 hours until firm.
Serving
- Scoop into bowls or cones and enjoy!
Notes
For a dairy-free version, replace heavy cream and whole milk with coconut cream and almond milk. Customize sweetness and jam flavor as desired.