Visit rhubarb ice cream This is a tangy and delicate ice cream that showcases this often-underestimated fruit-vegetable in its frozen form. Cooked and blended with cream, the rhubarb reveals a surprising sweetness that sugar and vanilla perfectly balance. An original, elegant, and naturally flavored ice cream that breaks the mold.
Rhubarb ice cream recipe for Ninja Creami & Ninja Swirl
Course: IceDifficulty: EasyPortions
4
portionsPreparation time
30
minutesIngredients
300g of fresh rhubarb, cut into pieces
100 g of sugar
100 ml of full liquid cream
1 tsp vanilla extract
Directions
- Cook the rhubarb
Place the rhubarb pieces and sugar in a saucepan over medium heat. Cook for about 10 minutes Stirring regularly until the rhubarb is very tender and the sugar is completely dissolved. Let cool completely to room temperature. - Mix the base
Once cooled, pour the rhubarb compote into a blender. Add the cream and vanilla extract, then blend until perfectly smooth and homogeneous. - Freezing
Pour the mixture into the jar of Ninja Creami or Ninja Swirl, seal tightly with its lid and place in the freezer for 24 heures, flat. - Transformation into ice
Once the base is completely solidified, place the pot in the machine and select the program. Ice Cream. For the Ninja Swirl, you can also choose the mode Soft Serve in order to serve directly in a cone. - Re-spin if necessary
If the texture seems grainy after the first cycle, restart the cycle. Re-spinto achieve an even creamier result.
Notes
- The more the rhubarb is cooked and reduced, the more concentrated the ice cream will be in flavor — don't hesitate to extend the cooking time slightly for a more intense result.
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