Nigella’s Rhubarb Ice Cream is a mouthwatering meal that combines the tartness of rhubarb with the creaminess of ice cream. The outcome is a smooth and creamy ice cream that has a perfect harmony of flavors.
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💗 Why You’ll Love This Nigella Rhubarb Ice Cream Recipe:
- Tangy Rhubarb Flavor: The ice cream is refreshing and unusual, thanks to the recipe’s ability to capture rhubarb’s peculiar, acidic flavor.
- Creamy Indulgence: The double cream makes for a luxuriously smooth and velvety texture.
- Easy Preparation: Making this ice cream is a joy because of the few ingredients and simple procedure.
- Seasonal Sensation: It’s the best way to enjoy a cold treat and appreciate rhubarb at its peak.
❓ What Is Nigella’s Rhubarb Ice Cream Recipe?
Nigella’s Rhubarb Ice Cream is a simple dessert that combines rhubarb, sugar, and double cream boil rhubarb with sugar, blend it with cream, then freeze for luscious homemade ice cream.
📜 Nigella Rhubarb Ice Cream Ingredients
- 500 grams rhubarb
- 250 grams caster sugar
- 156 millilitres double cream
🍨 How To Make Nigella Rhubarb Ice Cream
- Cut the rhubarb into small pieces after washing it, then add it and the sugar to a big pan and cover it.
- allow to boil till soft, but keep a close check on it to ensure it doesn’t boil over.
- After waiting for a few minutes, the cream is ready to be poured into the ice cream maker.
- Add the rhubarb slowly to the maker, and let it blend. When the rhubarb and cream have properly combined, the ice cream is ready to be poured into an airtight container and frozen until solid.
💭 Recipe Tips
- For the greatest taste and texture, make rhubarb ice cream with fresh, firm rhubarb.
- Since rhubarb varies in sourness, you may need to add more or less sugar.
- For richer, creamier ice cream, cool the cream thoroughly.
- The rhubarb and cream should be well combined and blended until a uniform consistency is reached.
- If you want solid ice cream, you’ll need to be patient and let it freeze completely.
🍪 What Pairs Nicely With Nigella Rhubarb Ice Cream?
Nigella’s rhubarb ice cream is delightful with a variety of toppings, but we recommend shortbread cookies, fresh strawberries, or a drizzle of honey.
🎚 How To Store Leftover Nigella Rhubarb Ice Cream?
- In The Fridge: It’s not advisable to keep leftover rhubarb ice cream in the fridge as it will melt.
- In The Freezer: Leftover rhubarb ice cream can be frozen for up to 4 months when stored properly in a freezer-safe container.
FAQs
Why is my rhubarb ice cream bitter?
Your rhubarb ice cream might taste bitter due to underripe rhubarb or insufficient sugar. Ensure ripeness and sweetness balance for a better flavor.
How do you keep rhubarb ice cream from turning icy?
To keep rhubarb ice cream from becoming icy, stew the rhubarb with ample sugar, creating a smoother texture and balancing the freezing process.
Why is my rhubarb ice cream foamy?
Your rhubarb ice cream may become foamy due to over-blending or excessive air incorporation. Gently blend to maintain a creamier consistency.
What makes rhubarb ice cream thick?
The thickness of Rhubarb Ice Cream is achieved through the addition of double cream, which lends richness and texture to the frozen dessert.
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Nigella Rhubarb Ice Cream Nutrition Facts
Amount Per Serving
- Calories 310
- Calories from Fat 162
- Total Fat 18g
- Saturated fat 10g
- Cholesterol 40mg
- Sodium 100mg
- Potassium 181mg
- Carbohydrates 33g
- Net carbs 33g
- Sugar 28g
- Fiber 0g
- Protein 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
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Nigella Rhubarb Ice Cream
Description
Nigella’s Rhubarb Ice Cream is a mouthwatering meal that combines the tartness of rhubarb with the creaminess of ice cream. The outcome is a smooth and creamy ice cream that has a perfect harmony of flavors.
Ingredients
Instructions
- Cut the rhubarb into small pieces after washing it, then add it and the sugar to a big pan and cover it.
- allow to boil till soft, but keep a close check on it to ensure it doesn’t boil over.
- After waiting for a few minutes, the cream is ready to be poured into the ice cream maker.
- Add the rhubarb slowly to the maker, and let it blend. When the rhubarb and cream have properly combined, the ice cream is ready to be poured into an airtight container and frozen until solid.
Notes
- If you want the ice cream to taste and feel its finest, use fresh, firm rhubarb.
- Since rhubarb can range in sourness, feel free to adjust the sugar to your liking.
- If you want your ice cream to have a velvety texture, make sure the cream is really cold.
- Combine the rhubarb and cream and blend until completely smooth.
- For the greatest results, be patient and let the ice cream freeze firm.