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5
from 1 vote
Rhubarb ice cream
Home made ice cream, especially good on a hot summers day!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Freezing time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Course:
Pudding
Cuisine:
English, Italian
Diet:
Gluten Free, Low Carb, Nut Free, Vegetarian
Other:
Freezes Well
Servings:
24
50g scoops
Calories:
79
kcal
Author:
Thrifty Lesley
Cost:
14p
Equipment
chopping board
small sharp knife
saucepan
tin opener
mixing bowl
large mixing spoon
Ingredients
Rhubarb Ice Cream
½
tin
condensed milk
£1.05 for a tin, 55p
5
sticks
rhubarb
small, 400g, Asda £1.50, £1.50
300
g
yogurt
Asda 45p/500g, 27p
300
ml
double cream
Asda £1.05/300ml,
Metric
-
US Customary
Instructions
Chop your rhubarb up into small pieces and cook on the hob without any water until it is really soft and mushy.
Go gently to start with, we don’t want it to stick. You don’t want any water as rhubarb releases a lot of juice on its own. Leave the rhubarb to cool.
Beat the cream to stiff peaks.
Now mix the half tin of condensed milk, the yogurt and whipped cream together.
Once the rhubarb has cooled, mix that in too.
Now just pile it into a box and put in the freezer for two or three hours and wait impatiently for it to freeze.
Delicious just as it is, perhaps enjoy a portion as a mousse before freezing the rest!
Notes
If you like ginger, you could add some powdered, or fresh ginger slivers to your mix before freezing
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Nutrition
Calories:
79
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
21
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
229
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1
mg