Creamy rhubarb ice cream – no ice cream maker, no custard base.
This rhubarb ice cream tastes of Danish summer. Sweet rhubarb, fresh lime and vanilla come together in a genuinely creamy ice cream that is also very easy to make. You need neither an ice cream maker nor a classic custard base – it doesn’t get much simpler than this.
I start by roasting the rhubarb in the oven with sugar, lime and vanilla until it is completely tender and full of flavour. Once cooled, it is blended to a smooth purée and folded into softly whipped cream and condensed milk. It is important not to overwhip the cream, or the ice cream loses its soft, velvety texture.
The result is a lovely ice cream with the perfect balance of sweetness and acidity. If you prefer it fresher and sharper, you can easily add extra lime. I love serving it in crisp wafer cones or with a few fresh berries on top – perfect for hot summer days.
Remember to take the ice cream out of the freezer 10-20 minutes before serving, which gives it the best and creamiest texture.
Rhubarb ice cream
Ingredients
Roasted rhubarb
- 500 g rhubarb, trimmed weight
- 1 vanilla pod
- 100 g caster sugar
- 1 lime, zest and juice
For the ice cream
- 1 tin sweetened condensed milk, approx. 400 g
- 1/2 l whipping cream (38% fat)
Method
- Cut the rhubarb into small pieces.
- Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
- Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and lime zest in an ovenproof dish and toss well to combine.
- Cover the dish with foil and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes. Leave to cool completely, remove the vanilla pod and blend to a smooth purée.
- Whip the cream and condensed milk together to a creamy, airy ice cream base – soft, not stiff.
- Fold in the rhubarb purée and stir until well combined. Save a little for the top, if you like.
- Pour the ice cream mixture into a container, top with a little strawberry purée and freeze-dried strawberries if you like, and freeze for at least 4 hours. Take the rhubarb ice cream out of the freezer 10-15 minutes before serving.
Nutrition
Premium
Hej Dianna
Det er godt nok en rigtig dejlig rababeris ,jeg vil høre om man kan bruge grund opskriften med chokolade i stedet for, glæder mig til at prøve de andre opskrifter.
Mange hilsner Anette
Hej Anette
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Uhhh det har jeg ikke prøvet, men god ide – det skal absolut testes.
Warm wishes, Dianna
Måske et dumt spørgsmål, men hvor lang tid holder den sig i fryseren? Skal man helst lave den relativt kort tid inden, man vil spise den – eller kan man lave en kæmpe portion, der så holder til hele sommeren?
Hej Sara
Altså hvis den opbevares korrekt, helt tætlukket – så vil jeg næsten sige den ingen udløbsdato har;) Ej det passer jo selvfølgelig ikke helt, men en måned kan den sagtens holde:)
Warm wishes, Dianna