Description

This homemade rhubarb gelato is a tangy and creamy frozen dessert made with fresh rhubarb, milk, and cream – a luxurious and refreshing way to enjoy rhubarb all summer long.

Ingredients

Units Scale

3 cups chopped fresh rhubarb
3/4 cup granulated sugar
1/2 cup water
1 1/2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

In a saucepan, combine rhubarb, 1/4 cup sugar, and water. Cook over medium heat for 10–12 minutes, until rhubarb is very soft. Let cool slightly, then puree until smooth and set aside.
In another saucepan, heat milk and cream over medium heat until hot but not boiling.
In a bowl, whisk egg yolks with remaining 1/2 cup sugar and salt until pale. Slowly whisk in the hot milk mixture to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract and rhubarb puree.
Chill the mixture completely in the refrigerator, at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions, then transfer to a container and freeze until firm, about 2–4 hours.

Notes

For a stronger pink color, use red rhubarb and strain after pureeing for a smooth texture.
If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until smooth and firm.
Pairs beautifully with shortbread or fresh berries.

Nutrition

Serving Size: 1/2 cup
Calories: 220
Sugar: 22g
Sodium: 40mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 120mg