Description
A delightful blend of creamy ice cream infused with tart rhubarb and topped with a crunchy crumble, perfect for warm summer days.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1/2 cup crumble topping (e.g., oats, flour, butter, and brown sugar)
Instructions
- Combine the rhubarb, sugar, and lemon juice in a saucepan. Cook over medium heat until softened, about 10 minutes. Remove from heat and let cool.
- Whisk together the heavy cream, whole milk, and vanilla extract in a mixing bowl.
- Stir in the cooled rhubarb mixture until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 to 30 minutes.
- Fold in the crumble topping before transferring to a lidded container.
- Freeze for at least 4 hours or until firm.
- Serve chilled and enjoy!
Notes
Allow the mixture to cool completely before adding to the ice cream maker to prevent icy texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 29g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg