The Nigella Rhubarb Ice Cream is a deliciously creamy and tangy dessert that pairs the tartness of rhubarb with the smooth texture of ice cream. This recipe takes advantage of the naturally sweet and sour flavor of rhubarb, creating a refreshing and elegant dessert that’s perfect for summer. The recipe is simple to follow and doesn’t require an ice cream maker, making it accessible for home cooks of all levels.
Nigella Rhubarb Ice Cream?
Nigella Rhubarb Ice Cream is a tangy, homemade ice cream made with cooked rhubarb, sugar, and cream. The sweetness of the sugar balances the tartness of the rhubarb, while the creamy texture of the ice cream creates a luxurious treat. This recipe can be made using an ice cream maker or simply whipped and frozen for a no-churn option.
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Why You Should Try This Recipe
- Tart and Sweet Flavor: The balance between the tart rhubarb and sweet cream creates a perfect flavor contrast.
- No Ice Cream Maker Needed: This recipe is designed to be made without an ice cream maker, making it easy for anyone to prepare.
- Refreshing and Unique: Rhubarb adds a unique twist to classic ice cream flavors, offering a refreshing dessert option.
- Simple Ingredients: The recipe uses only a handful of easy-to-find ingredients.
- Perfect for Summer: This ice cream is light, refreshing, and ideal for warm-weather days.
Ingredients Needed to Make Nigella Rhubarb Ice Cream
- Rhubarb (500g, chopped): Provides the tart base for the ice cream.
- Caster sugar (150g): Sweetens the rhubarb and balances the tartness.
- Vanilla extract (1 teaspoon): Adds depth of flavor and complements the rhubarb.
- Double cream (300ml): Provides the creamy texture and richness for the ice cream.
- Full-fat Greek yogurt (200ml): Adds tanginess and creaminess to the ice cream.
- Lemon juice (1 tablespoon): Enhances the tartness and balances the sweetness.
Equipment
- Saucepan: To cook the rhubarb.
- Mixing bowls: For combining the ingredients.
- Whisk: To mix the cream and yogurt.
- Baking dish or container: For freezing the ice cream.
- Spatula: For mixing the ingredients.
- Food processor (optional): For pureeing the cooked rhubarb to a smoother texture.
Instructions to Make Nigella Rhubarb Ice Cream
Step 1: Cook the Rhubarb
- Place the chopped rhubarb in a saucepan with the caster sugar and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick, jam-like consistency.
- Remove from heat and allow the rhubarb mixture to cool completely.
Step 2: Whip the Cream
- In a separate mixing bowl, whisk the double cream until it forms soft peaks. Be careful not to overwhip the cream.
Step 3: Mix the Yogurt and Vanilla
- In another bowl, combine the Greek yogurt with the vanilla extract. Stir until smooth.
Step 4: Fold the Mixtures Together
- Once the rhubarb has cooled, gently fold it into the whipped cream and yogurt mixture, making sure everything is well combined.
Step 5: Freeze the Mixture
- Pour the rhubarb and cream mixture into a baking dish or airtight container. Cover the dish with cling film or a lid and freeze for at least 4 hours or overnight until firm.
Step 6: Serve
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls or cones and enjoy!
What Goes Well With Nigella Rhubarb Ice Cream
- Crumbled Shortbread: Adds a buttery, crumbly texture to complement the creamy ice cream.
- Fresh Berries: Serve the ice cream with fresh strawberries, raspberries, or blueberries for an added burst of flavor.
- Ginger Syrup: Drizzle ginger syrup over the ice cream to enhance the tartness of the rhubarb.
- Meringue: Crushed meringue pieces add a light, crispy texture to the dessert.
- Granola: A sprinkle of granola adds crunch and contrast to the smooth ice cream.
Expert Tips for Making the Best Nigella Rhubarb Ice Cream
- Cool the Rhubarb Completely: Make sure the rhubarb mixture is fully cooled before adding it to the cream to avoid curdling.
- No Ice Cream Maker Needed: This recipe is designed to be made without an ice cream maker, but if you have one, you can use it for a smoother texture.
- Whip the Cream Carefully: Be careful not to overwhip the cream, as this can result in a grainy texture.
- Blend the Rhubarb: For a smoother ice cream, blend the cooked rhubarb in a food processor before mixing it with the cream.
- Adjust Sweetness: Taste the rhubarb mixture before adding it to the cream, and adjust the sugar level based on your preference.
Easy Variations of Nigella Rhubarb Ice Cream
- Add Strawberries: Mix in fresh or cooked strawberries with the rhubarb for a fruity twist.
- Lemon Zest: Add the zest of one lemon to the rhubarb mixture for extra citrus flavor.
- Rhubarb Swirl: Reserve some of the cooked rhubarb and swirl it through the ice cream before freezing for a marbled effect.
- Alcohol-Infused: Add a splash of gin or elderflower liqueur to the rhubarb mixture for an adult-friendly treat.
- Rhubarb and Ginger: Mix in crystallized ginger for a spicy-sweet flavor that pairs beautifully with the tartness of the rhubarb.
Best Practices to Store Nigella Rhubarb Ice Cream
- Store in an Airtight Container: To prevent freezer burn, store the ice cream in an airtight container with a lid.
- Keep Frozen: This ice cream will keep in the freezer for up to 2 weeks. Let it soften for 5-10 minutes at room temperature before serving.
- Cover with Cling Film: Place a piece of cling film directly on the surface of the ice cream before sealing the container to avoid ice crystals from forming.
Best Practices to Reheat Rhubarb Ice Cream
- Avoid Reheating: Rhubarb ice cream is best enjoyed cold and shouldn’t be reheated. Let it soften at room temperature for a few minutes before serving.
How Can I Make Nigella Rhubarb Ice Cream Healthier?
- Use Low-Fat Yogurt: Swap the full-fat Greek yogurt for a low-fat or fat-free version to reduce calories.
- Reduce Sugar: Decrease the amount of caster sugar in the rhubarb mixture, or use a sugar substitute like stevia or honey.
- Coconut Cream: Replace the double cream with coconut cream for a dairy-free and lighter version of the ice cream.
- Add More Fruit: Increase the amount of rhubarb for more natural sweetness and less reliance on added sugars.
Nutrition Value (per serving):
- Calories: 250 kcal
- Protein: 4g
- Carbohydrates: 30g
- Fat: 14g
- Fiber: 1g
- Sugar: 25g
FAQs
Can you make rhubarb ice cream without an ice cream maker?
Yes, you can make rhubarb ice cream without an ice cream maker. Simply whip the cream, fold in the cooled rhubarb mixture, and freeze in an airtight container. Stir the mixture every 30 minutes for the first few hours to prevent ice crystals from forming.
How do you keep homemade ice cream from becoming icy?
To keep homemade ice cream from becoming icy, make sure to cool the rhubarb mixture completely before adding it to the cream. Using full-fat ingredients like double cream and Greek yogurt also helps prevent ice crystals. Storing the ice cream in an airtight container and placing plastic wrap directly on the surface can help reduce ice formation.
Can I use fresh rhubarb instead of frozen for rhubarb ice cream?
Yes, fresh rhubarb can be used in place of frozen rhubarb. Simply chop the fresh rhubarb and cook it with sugar and lemon juice as directed in the recipe. Fresh rhubarb will give a vibrant flavor and color to the ice cream.
How long does rhubarb ice cream last in the freezer?
Rhubarb ice cream can last up to 2 weeks in the freezer if stored in an airtight container. For the best texture, consume it within the first week and let it soften at room temperature for a few minutes before serving.
Final Words
The Nigella Rhubarb Ice Cream is a delightful dessert that combines the tangy sweetness of rhubarb with the creaminess of homemade ice cream. It’s easy to make, requires no ice cream maker, and is perfect for summer gatherings or as a refreshing treat after dinner. The unique flavor of rhubarb adds a sophisticated touch, making this dessert both delicious and memorable. Serve it with fresh berries, crushed shortbread, or a drizzle of ginger syrup for an extra special touch!
More By British Baking Recipes
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- Mary Berry Boiled Fruit Cake
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Nigella Rhubarb Ice Cream Recipe
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 8
- Category: Dessert
- Method: No-churn freezing
- Cuisine: British
Description
Nigella Rhubarb Ice Cream is a tangy, homemade ice cream made with cooked rhubarb, sugar, and cream. The sweetness of the sugar balances the tartness of the rhubarb, while the creamy texture of the ice cream creates a luxurious treat. This recipe can be made using an ice cream maker or simply whipped and frozen for a no-churn option.
Ingredients
- Rhubarb (500g, chopped): Provides the tart base for the ice cream.
- Caster sugar (150g): Sweetens the rhubarb and balances the tartness.
- Vanilla extract (1 teaspoon): Adds depth of flavor and complements the rhubarb.
- Double cream (300ml): Provides the creamy texture and richness for the ice cream.
- Full-fat Greek yogurt (200ml): Adds tanginess and creaminess to the ice cream.
- Lemon juice (1 tablespoon): Enhances the tartness and balances the sweetness.
Instructions
Step 1: Cook the Rhubarb
- Place the chopped rhubarb in a saucepan with the caster sugar and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick, jam-like consistency.
- Remove from heat and allow the rhubarb mixture to cool completely.
Step 2: Whip the Cream
- In a separate mixing bowl, whisk the double cream until it forms soft peaks. Be careful not to overwhip the cream.
Step 3: Mix the Yogurt and Vanilla
- In another bowl, combine the Greek yogurt with the vanilla extract. Stir until smooth.
Step 4: Fold the Mixtures Together
- Once the rhubarb has cooled, gently fold it into the whipped cream and yogurt mixture, making sure everything is well combined.
Step 5: Freeze the Mixture
- Pour the rhubarb and cream mixture into a baking dish or airtight container. Cover the dish with cling film or a lid and freeze for at least 4 hours or overnight until firm.
Step 6: Serve
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls or cones and enjoy!
