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Nigella Rhubarb Ice Cream Recipe

Nigella Rhubarb Ice Cream Recipe
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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!

Find it online: https://britishbakingrecipes.co.uk/nigella-rhubarb-ice-cream/