No-churn honey rhubarb ice cream

No-churn honey rhubarb ice cream

Based on 6 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌

Preparation

30 min

Baking

33 min

Resting

180 min

Ingredients

2Servings
56⅔ g
honey
166⅔ g
rhubarb
116⅔ ml
heavy cream
33⅓ g
sliced almonds
66⅔ g
strawberries
75 g
sweetened condensed milk
vanilla bean
MetricImperial

Utensils

oven, saucepan, baking sheet, 2 rubber spatulas, parchment paper, knife, cutting board, 2 baking dishes, blender, bowl, hand mixer with beaters

How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

2-ways-to-hull-strawberries

2 ways to hull strawberries

perfect-brownie-swirl

Perfect brownie swirl

Nutrition per serving

Cal525
Fat31 g
Protein9 g
Carb52 g
  • Step 1/4

    Preheat oven to 180°C/350°F. To make almond Florentine, heat part of the cream, some of the honey, and all the sliced almonds in a small saucepan for approx. 4 min., while stirring, until it has reduced to a sticky, evenly coated mixture. Spread mixture evenly onto a parchment-lined baking sheet and place it on the lowest rack of the oven. Let bake approx. 8 min. or until golden.
    • 16⅔ ml heavy cream
    • 23⅓ g honey
    • 33⅓ g sliced almonds
    • oven
    • saucepan
    • baking sheet
    • rubber spatula
    • parchment paper

    Preheat oven to 180°C/350°F. To make almond Florentine, heat part of the cream, some of the honey, and all the sliced almonds in a small saucepan for approx. 4 min., while stirring, until it has reduced to a sticky, evenly coated mixture. Spread mixture evenly onto a parchment-lined baking sheet and place it on the lowest rack of the oven. Let bake approx. 8 min. or until golden.

  • Step 2/4

    Hull the strawberries and set aside. Remove rough ends from the rhubarb and de-string if necessary. Chop into large pieces, place in a baking dish, and bake approx. 25 min. Remove rhubarb from the oven. Let cool slightly. Transfer to a blender and add strawberries and the rest of the honey. Blend until smooth.
    • 66⅔ g strawberries
    • 166⅔ g rhubarb
    • 33⅓ g honey
    • knife
    • cutting board
    • baking dish
    • blender

    Hull the strawberries and set aside. Remove rough ends from the rhubarb and de-string if necessary. Chop into large pieces, place in a baking dish, and bake approx. 25 min. Remove rhubarb from the oven. Let cool slightly. Transfer to a blender and add strawberries and the rest of the honey. Blend until smooth.

  • Step 3/4

    Scrape the vanilla pod and add to a bowl. Add condensed milk and the remaining cream and mix with a hand beater until foamy and aerated, approx. 5 min. Gently fold in ¾ of the rhubarb purée and ¾ of the almond Florentine.
    • vanilla bean
    • 75 g sweetened condensed milk
    • 100 ml heavy cream
    • bowl
    • hand mixer with beaters
    • rubber spatula

    Scrape the vanilla pod and add to a bowl. Add condensed milk and the remaining cream and mix with a hand beater until foamy and aerated, approx. 5 min. Gently fold in ¾ of the rhubarb purée and ¾ of the almond Florentine.

  • Step 4/4

    Pour ice cream mixture into a baking dish and pour the remaining purée over the top. Use the handle of a spoon to swirl purée into a marble pattern. Transfer to the freezer for approx. 3 hrs., or until frozen to your liking. Let mixture rest briefly at room temperature to soften before serving. Enjoy!
    • baking dish

    Pour ice cream mixture into a baking dish and pour the remaining purée over the top. Use the handle of a spoon to swirl purée into a marble pattern. Transfer to the freezer for approx. 3 hrs., or until frozen to your liking. Let mixture rest briefly at room temperature to soften before serving. Enjoy!

  • Enjoy your meal!

    No-churn honey rhubarb ice cream

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