Prepare to tantalize your taste buds with the most unexpected and irresistible ice cream combination you've ever encountered! This isn't just another boring dessert - it's a culinary masterpiece that transforms humble rhubarb and rich dark chocolate into a mind-blowing frozen treat that will make your friends think you've secretly trained as a professional pastry chef. Get ready to elevate your dessert game with a recipe that's part rustic charm, part gourmet indulgence, and 100% delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and chop the rhubarb into 1/2-inch pieces. Spread the rhubarb evenly on the prepared baking sheet.
- Sprinkle 1/2 cup of sugar over the rhubarb, ensuring all pieces are lightly coated.
- Roast the rhubarb in the preheated oven for 15-20 minutes, until the pieces are soft and caramelized, stirring once halfway through.
- Remove the roasted rhubarb from the oven and let cool completely to room temperature.
- In a medium saucepan, combine heavy cream and whole milk. Heat over medium heat until it just begins to simmer, stirring occasionally.
- Remove from heat and stir in vanilla extract.
- Allow the cream mixture to cool to room temperature, then refrigerate for at least 1 hour to chill thoroughly.
- Roughly chop the dark chocolate chunks into smaller pieces.
- Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer's instructions.
- During the last few minutes of churning, fold in the roasted rhubarb and chocolate chunks.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
- Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly.
Tips
- • Make sure to roast your rhubarb until it's beautifully caramelized - this intensifies the fruit's natural tartness and adds depth to the overall flavor. • Use high-quality dark chocolate with at least 70% cocoa content for the most intense chocolate experience. • Chill your cream mixture thoroughly before churning to ensure a smoother, creamier texture. • If you don't have an ice cream maker, you can still make this recipe by using the freeze-and-stir method every 30 minutes during freezing. • Allow the ice cream to soften slightly at room temperature for 5 minutes before serving to achieve the perfect scooping consistency. • For an extra touch of elegance, garnish with additional chocolate chunks or a sprinkle of sea salt when serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
