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!