Easy Nigella Rhubarb Ice Cream Recipe - British Recipes Book

Name: Easy Nigella Rhubarb Ice Cream Recipe - British Recipes Book
Total time: 195 min
Ingredients: Fresh Rhubarb: 500g (approximately 1.1 lbs), trimmed and chopped into small pieces.; Granulated Sugar: 150g (about 5.3 oz or 0.33 lbs), to sweeten and help break down the rhubarb.; Heavy Cream: 600ml (around 20 fl oz or 1.27 pints), for the creamy base of the ice cream.; Whole Milk: 300ml (approximately 10 fl oz or 0.63 pints), to thin the cream slightly for the perfect texture.; Vanilla Extract: 1 teaspoon, for a hint of warmth and depth in flavor.; Egg Yolks: 4 large, to thicken the ice cream mixture and add richness.

britishrecipesbook.co.uk

Nigella Rhubarb Ice Cream is a luxurious frozen treat that combines the tartness of fresh rhubarb with rich, creamy ice cream base...

View full recipe on britishrecipesbook.co.uk

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Ingredients

Fresh Rhubarb: 500g (approximately 1.1 lbs), trimmed and chopped into small pieces.
Granulated Sugar: 150g (about 5.3 oz or 0.33 lbs), to sweeten and help break down the rhubarb.
Heavy Cream: 600ml (around 20 fl oz or 1.27 pints), for the creamy base of the ice cream.
Whole Milk: 300ml (approximately 10 fl oz or 0.63 pints), to thin the cream slightly for the perfect texture.
Vanilla Extract: 1 teaspoon, for a hint of warmth and depth in flavor.
Egg Yolks: 4 large, to thicken the ice cream mixture and add richness.