This easy no-churn rhubarb ice cream recipe is the perfect way to use fresh Irish rhubarb. Made with just a few simple ingredients, it's a delicious summer dessert and a great way to enjoy seasonal produce from Bockety Box.
Ingredients
Ice Cream
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600ml double cream
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2 tsp vanilla extract
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1 x 397g tin condensed milk
Stewed Rhubarb
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1 bunch rhubarb
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4-5 tbsp water
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3 tbsp sugar
Method
Make the Stewed Rhubarb
Wash the rhubarb and trim off the leaves, as the leaves are not edible. Cut the rhubarb into small pieces and place in a saucepan with the water and sugar.
Cook gently over a medium-low heat for 8–10 minutes, stirring occasionally, until the rhubarb is soft and beginning to fall apart. Lightly mix and mash with a fork or potato masher, leaving a little texture. Set aside and allow to cool completely.
Make the Ice Cream
In a large bowl, mix together the condensed milk, vanilla extract and two-thirds of the cooled stewed rhubarb.
Chill a separate bowl in the fridge, then pour in the double cream and whip until stiff peaks form.
Gently fold the whipped cream into the condensed milk mixture until fully combined.
Transfer the mixture to a freezer-safe container and smooth the top with the back of a spoon. Spoon over the remaining stewed rhubarb and gently swirl it through the ice cream using a knife, chop stick or skewer.
Cover with a lid or wrap well with cling film and freeze for at least 8 hours, or overnight.
To serve, remove the ice cream from the freezer and leave it to stand for 10 minutes to soften slightly before scooping.