Rhubarb Swirl Ice Cream
recipe

This delicious rhubarb swirl ice cream combines a velvety cream mixture with refreshing rhubarb puree, seasoned with a hint of cinnamon. A perfect summer treat!
Preparation Time: 15 minutes + freezing time
Serving Size: About 6 servings

Ingredients:

- 1 ½ cups heavy cream
- ⅓ cup glucose syrup
- 4 eggs
- 1 teaspoon cinnamon
- Whole batch of rhubarb puree
- Powdered sugar to taste (optional)

Instructions:

1. Whip the heavy cream until stiff peaks form.
2. In another bowl, beat the glucose syrup and eggs until fluffy.
3. Gently fold the whipped cream into the egg mixture and stir in the cinnamon. Sweeten with powdered sugar if desired.
4. Carefully swirl in the rhubarb puree into the ice cream mixture, ensuring it remains streaky.
5. Pour the ice cream mixture into a freezer-safe container and place it in the freezer.
6. Allow the ice cream to freeze overnight. Stir a couple of times during the freezing process for better texture.
Nutritional Information (per serving, approximately):
- Calories: 350 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 0 g

Reviews: 3.74 (3112 reviews) ★★★★★ share