Rhubarb Ginger Ice Cream

Total Time Prep: 45 min. + chilling Process: 20 min. + freezing
Yield 1 quart
Test Kitchen Approved
“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

Ingredients

  • 3 cups sliced fresh or frozen rhubarb
  • 2 cups sugar
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh gingerroot

Directions

  1. 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.
  2. Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
  3. In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb.
  4. Fill cylinder of ice cream maker 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

1/2 cup: 325 calories, 12g fat (7g saturated fat), 44mg cholesterol, 25mg sodium, 54g carbohydrate (52g sugars, 1g fiber), 2g protein.

“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
Recipe Creator

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