Rhubarb Ricotta Ice Cream
Creamy, tangy, and irresistibly fresh, Rhubarb Ricotta Ice Cream is a gourmet delight that turns seasonal rhubarb into a summer dessert sensation. This easy homemade ice cream pairs the vibrant tartness of rhubarb with the luscious creaminess of ricotta cheese, while a touch of honey and vanilla add natural sweetness and depth. The rhubarb is simmered to a silky puree, blending seamlessly into a decadent base of heavy cream and whole milk. Perfectly churned to a soft, velvety texture, this frozen treat is ideal for serving in cones, bowls, or even alongside warm pies for a stunning contrast. With minimal prep time and no artificial flavors, it’s a must-try for anyone seeking a unique twist on traditional ice cream.
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Ingredients
- 400 grams Fresh rhubarb stalks
- 150 grams Granulated sugar
- 60 ml Water
- 250 grams Whole milk ricotta cheese
- 250 ml Heavy cream
- 125 ml Whole milk
- 50 grams Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Wash and trim the rhubarb, then cut it into small 1-inch pieces.
Step 2
In a medium saucepan, combine the rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 10-12 minutes.
Step 3
Once the mixture has thickened, remove the saucepan from heat and let it cool to room temperature. Use a blender or immersion blender to puree the mixture until smooth. Set aside.
Step 4
In another bowl, whisk the ricotta cheese until smooth. Add the heavy cream, whole milk, honey, vanilla extract, and salt. Whisk until all ingredients are well combined.
Step 5
Stir the cooled rhubarb puree into the ricotta mixture until fully incorporated.
Step 6
Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
Step 7
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream has a soft-serve consistency.
Step 8
Transfer the churned ice cream to an airtight container and freeze for at least 3-4 hours or until firm.
Step 9
Serve scoops of the ice cream in bowls or cones, and enjoy!
Nutrition Facts
| Serving size | (1295.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134.2 |
| Total Fat 116.5g | 0% |
| Saturated Fat 70.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 385.6mg | 0% |
| Sodium 1064.7mg | 0% |
| Total Carbohydrate 223.9g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 210.1g | |
| Protein 28.2g | 0% |
| Vitamin D 56.7IU | 0% |
| Calcium 1315.7mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 1380.6mg | 0% |
Source of Calories