Description
Rhubarb Gelato is a creamy and tangy frozen dessert made with fresh rhubarb and a smooth custard base. It’s an elegant way to showcase rhubarb in a cool and refreshing treat.
Ingredients
Units
Scale
- 2 cups chopped rhubarb
- 1/2 cup granulated sugar (for rhubarb)
- 1 tablespoon lemon juice
- 1 cup whole milk
- 3/4 cup granulated sugar (for custard)
- 4 large egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook for 10–12 minutes until rhubarb breaks down and softens. Blend until smooth and let cool completely.
- In another saucepan, heat milk and 3/4 cup sugar over medium heat until warm but not boiling.
- In a bowl, whisk egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170°F/77°C). Do not boil.
- Remove from heat and stir in the heavy cream and vanilla extract. Let cool to room temperature, then mix in the rhubarb puree.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For a dairy-free version, use coconut milk and coconut cream instead of milk and heavy cream.
- Store gelato in an airtight container for up to 2 weeks in the freezer.
- Adjust the amount of sugar based on the tartness of your rhubarb.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg