Homemade Raspberry Rhubarb Ice Cream
This Homemade Raspberry Rhubarb Ice Cream is a wholesome and natural ice cream made with only 5 ingredients, including fresh rhubarb, juicy raspberries, and real cream. The sweet raspberries complement the tart rhubarb perfectly.
Servings: 6 servings
Calories: 424kcal
Ingredients
- 1½ cups raspberries, fresh or frozen washed
- 1 cup rhubarb, fresh or frozen diced in 1-inch pieces
- 2 cups half-and-half 10% milk fat
- 2 cups table cream 18% milk fat
- 1½-2 cups sugar
Instructions
- Preheat your oven to 325 degrees F.
- Place raspberries and rhubarb on a parchment paper-lined baking sheet. Sprinkle a tablespoon of sugar over the fruit. Bake for 30 minutes, then stir the fruit and bake for another 5-10 minutes. The fruit just needs to be soft, not crispy.
- Remove the fruit from the oven and place it in a food processor. Pulse the cooked fruit for 5-10 seconds.
- Add 1½-2 cups of sugar to the fruit and blend on low speed until the mixture is smooth.
- With the machine on low, add the half-and-half and table cream slowly through the opening in the food processor. If the fruit sticks to the side of the food processor scrape it down with a spatula. Blend until smooth and creamy.
- Set up the chilled ice cream maker according to the manufacturer's directions. Turn on the ice cream maker, and slowly pour the blended ice cream mixture into the ice cream bowl. Churn the ice cream for 25-30 minutes.
- Remove the ice cream from the ice cream machine and scoop out the raspberry rhubarb ice cream into an 8 x 11-inch baking dish. Smooth the top with a spatula. Place a sheet of plastic wrap directly on the ice cream and smooth it down to prevent ice from forming. Lay another piece of plastic wrap over the baking dish and place it in the freezer on a level surface. Freeze for a minimum of 6 hours or longer before serving.
Notes
- Baking the fruit first will result in silky smooth ice cream. Some people cook their fruit in a pot on the stove, but I find there is still too much moisture in it and there will be chunks of frozen ice in the ice cream.
- Let the frozen ice cream sit at room temperature for 5-10 minutes to soften before serving.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition
Calories: 424kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 100mg | Potassium: 318mg | Fiber: 2g | Sugar: 58g | Vitamin A: 602IU | Vitamin C: 11mg | Calcium: 198mg | Iron: 0.4mg
