Ingredients:

  • 2 cups (300g) fresh rhubarb, chopped into ½ inch pieces
  • ½ cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • ¼ tsp (1.5g) salt
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • ¾ cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • Pinch (0.5g) of salt

Instructions:

  1. Combine the chopped rhubarb, sugar, lemon juice, and salt in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the rhubarb has completely broken down into a thick, jammy consistency.
  2. Transfer the rhubarb reduction to a blender and pulse until completely smooth. Allow the mixture to cool to room temperature.
  3. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, sugar, and salt until the sugar is fully dissolved and the mixture is slightly frothy.
  4. Stir in the vanilla extract, then slowly fold in the cooled rhubarb reduction until the base is a uniform, pale pink.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
  6. Transfer the ice cream into a chilled container, press a piece of parchment paper against the surface to prevent ice crystals, and freeze for at least 4 hours.