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Ginger Rhubarb Ice Cream

Tart enough to pucker your lips and pink as a blushing cheek, rhubarb is one of my favourite things and is an old staple of Sprin
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Ingredients

Directions

Add the rhubarb and ginger to a pot, without adding any water or sugar, and bring to a boil. Turn down to a simmer and cook, stirring frequently, for about 10 minutes. The goal is to both combine the two flavours as well as to evaporate off a good amount of the water. This should help keep your final ice cream from forming ice crystals throughout. Cook down until you’re left with about 2 cups of stewed rhubarb and remove from the heat. Scoop out into a bowl and chill in the fridge.

Once the gingery rhubarb has chilled, whip your cream in a large bowl until you have soft peaks (when the tips of cream just fall back on themselves). Set aside, and combine your sweetened condensed milk with your rhubarb mixture until blended. Add a good scoop of your whipped cream to the sweet rhubarb mix and stir. This will help it all blend together smoothly. Add the now creamy rhubarb mix to the remaining cream and stir until mixed well.

Now is the time to give your mixture a quick taste. If you’re finding the sharpness of the rhubarb isn’t coming through quite enough, add a tablespoon of lemon juice and stir again. Also, If you have more stewed rhubarb kicking around, you can always add a few dollops and swirl it through!

Put the mix into the fridge in a sealable container and leave to set, about 4-5 hours. Give it a stir about once an hour and serve up to your favourite people.

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