Ingredients:

  • 1 lb fresh rhubarb, cut into 1-inch pieces
  • 1/3 cup maple syrup
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • pinch of salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the 1 inch rhubarb pieces with maple syrup, lemon juice, and salt on a parchment lined sheet.
  2. Roast for 25-30 minutes, tossing once halfway through, until the stalks are slumped and have mahogany colored edges. Note: Don't undercook them or they'll be too watery.
  3. Transfer the roasted rhubarb and every drop of the pan juices into your blender. Process until the mixture is completely smooth and glossy.
  4. Place the puree in the refrigerator for at least 2 hours. Note: Adding warm puree to cream will melt the fat and ruin the texture.
  5. Whisk the granulated sugar and salt into the chilled milk until the sugar grains have completely vanished.
  6. Stir in the chilled heavy cream and vanilla extract. Note: Don't over whisk here, or you'll start making whipped cream.
  7. Slowly fold the chilled rhubarb puree into the cream mixture until you see a uniform, pale pink color.
  8. Pour the mixture into your ice cream maker. Churn according to your machine's instructions until it looks like thick, frozen soft serve.