Hi Friends!
How was your Sunday? I celebrated my 18th year of being a Canadian today 🥳 At the same time, my younger sister celebrated her 41st birthday 🎂
My day was busy. Chores, packing luggage, and whatnot. Needless today I am dead tired and yet my mind is still racing and keeps saying it’s not time to sleep, yet, regardless I have to be up in 7.5 H for work 😅
It’s okay. At least I get to share this following dessert! Homemade rhubarb ice cream 😋😍😋😍
2 c frozen rhubarb slices, thawed
3/4 c sugar
1 tbsp lemon juice
946 ml heaving whipping cream
I am using frozen rhubarb that I sliced and freeze back in Summer, if you remember I shared about it in a couple vlogs down 😉 Just thaw it first then dump them into a food processor. Process until smooth. Then pour it into a pot.
Add in sugar, bring to boil, cook until sugar dissolved. Take off from heat, let cool completely to room temperature.
Whip heaving cream into soft cream. Whip in cooled rhubarb a little at a time until blended.
Pour mixture into container, cover, and chill for a couple of hours before serving.
As easy as that 😍
Homemade Rhubarb Ice Cream
Ingredients
- 2 c frozen rhubarb slices thawed
- 3/4 c sugar
- 1 tbsp lemon juice
- 946 ml heaving whipping cream
Instructions
- I am using frozen rhubarb that I sliced and freeze back in Summer, if you remember I shared about it in a couple vlogs down 😉 Just thaw it first then dump them into a food processor. Process until smooth. Then pour it into a pot.
- Add in sugar, bring to boil, cook until sugar dissolved. Take off from heat, let cool completely to room temperature.
- Whip heaving cream into soft cream. Whip in cooled rhubarb a little at a time until blended.
- Pour mixture into container, cover, and chill for a couple of hours before serving.
