Description
A refreshing summer dessert featuring a rich vanilla bean base with tart, vibrant swirls of homemade rhubarb jam.
Ingredients
Scale
- 3 cups diced rhubarb
- 1.5 cups granulated sugar (divided)
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Simmer rhubarb, 1/2 cup sugar, and lemon juice until jammy. Cool completely.
- Whisk milk, remaining sugar, and vanilla until smooth.
- Gently stir in heavy cream.
- Churn in an ice cream maker until soft-serve consistency.
- Layer churned ice cream with cold rhubarb jam in a container.
- Swirl with a knife and freeze for 6 hours.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American