Roasted Rhubarb Ice Cream

Name: Roasted Rhubarb Ice Cream
Total time: 20 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1¾ cups heavy cream; 1¼ cup whole milk; ¾ cup sugar; ¼ teaspoon kosher salt; 2 teaspoons vanilla extract; 2 cups rhubarb, cut into ½-inch wide pieces (about 3 stalks worth); 3 tablespoons honey

Tart and sweet Roasted Rhubarb Ice Cream is the flavor my taste buds crave. I love anything with a sweet contrast.

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

6 servings

1¾ cups heavy cream
1¼ cup whole milk
¾ cup sugar
¼ teaspoon kosher salt
2 teaspoons vanilla extract
2 cups rhubarb, cut into ½-inch wide pieces (about 3 stalks worth)
3 tablespoons honey

Steps

Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.
Transfer the finished ice cream to an airtight container and stir in the cooled rhubarb pieces. Place in the freezer until ready to serve.
Preheat the oven to 400°F. Line a baking sheet with parchment and place the rhubarb pieces on the parchment. Generously drizzle the rhubarb with honey.
Roast for 12-15 minutes, until the rhubarb has softened and browned.
Remove from the oven and allow the rhubarb to cool a bit while the ice cream finishes churning. When the rhubarb has cooled, roughly chop the pieces smaller, about ¼- inch in size.