Can I make rhubarb ice cream without an ice cream maker?

Yes. Freeze the mixture and stir every 30 minutes for 3–4 hours to prevent ice crystals.

Do I have to peel rhubarb?

No. Simply trim the ends and rinse. The skin adds color and texture.

Is rhubarb safe to eat raw?

Only the stalks are safe. Avoid the leaves, which are toxic.

Can I use frozen rhubarb?

Definitely. Just thaw and drain it before cooking.

Why is my ice cream icy?

It’s likely due to excess water in the rhubarb. Cook thoroughly and chill the base well before churning.

5-Step Homemade Rhubarb Ice Cream for the Perfect Summer Treat

Name: 5-Step Homemade Rhubarb Ice Cream for the Perfect Summer Treat
Prep time: 30 min
Cook time: 20 min
Total time: 6 h
Cuisine: American
Ingredients: Fresh rhubarb – Provides the signature tart flavor and beautiful pink hue; Granulated sugar – Balances the natural tartness of the rhubarb; Heavy cream – Adds richness and creamy texture to the base; Whole milk – Lightens the cream and improves consistency; Vanilla extract – Enhances the flavor with a warm, sweet note; Egg yolks – Help create a smooth custard base; Salt – Boosts all the flavors and balances sweetness

5-Step Homemade Rhubarb Ice Cream for the Perfect Summer Treat

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A creamy, tart, and refreshing rhubarb ice cream made with stewed rhubarb, heavy cream, and vanilla, perfect for summer treats.

Author: Catherine
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 6 hours (including chill and freeze time)
Yield: 6 servings
Category: Dessert
Method: Churned
Cuisine: American
Diet: Vegetarian

Ingredients

Fresh rhubarb – Provides the signature tart flavor and beautiful pink hue
Granulated sugar – Balances the natural tartness of the rhubarb
Heavy cream – Adds richness and creamy texture to the base
Whole milk – Lightens the cream and improves consistency
Vanilla extract – Enhances the flavor with a warm, sweet note
Egg yolks – Help create a smooth custard base
Salt – Boosts all the flavors and balances sweetness

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Instructions

Chop rhubarb and cook with sugar until soft and syrupy.
Blend the cooked rhubarb into a smooth puree, then cool completely.
In a saucepan, heat milk and cream gently without boiling.
Whisk egg yolks with a bit of sugar and temper with warm cream mixture.
Cook custard on low heat until thickened, then remove from heat and stir in vanilla and salt.
Combine custard with rhubarb puree and chill mixture for several hours.
Churn the chilled mixture in an ice cream maker until it reaches soft-serve texture.
Freeze for 4-6 hours until scoopable.

Notes

Use red rhubarb stalks for a more vibrant color.
Adjust sugar based on how tart your rhubarb is.
Chill the custard thoroughly before churning for best texture.
You can fold in chopped candied ginger or crushed cookies for added texture.

Find it online: https://recipeshots.com/homemade-rhubarb-ice-cream-recipe/