Swirls of ginger goodness make this no-churn ice cream both beautiful and delicious.
- Prep time 35 minutes
- Total time 5 hours & 45 minutes
- Portion size 12 servings
- 1 cup frozen raspberries , thawed
- 4 cups chopped trimmed rhubarb
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 1 1/2 teaspoon grated fresh ginger
- 1/3 cup diced crystallized ginger (optional)
- 1 300 mL can sweetened condensed milk
- 1 1/4 cup 35% cream
Place 8-inch square cake pan in freezer to chill.
Meanwhile, in liquid measure or small bowl, using immersion blender, purée raspberries; strain through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.
Stir rhubarb, sugar, lemon zest and 2 tbsp water into purée; bring to simmer over medium heat. Cook, stirring occasionally, until rhubarb is broken down, about 15 minutes. Remove from heat; stir in fresh ginger.
Scrape into large bowl set over separate bowl of ice water; let cool completely, stirring occasionally, about 7 minutes. Using immersion blender, purée until smooth. Reserve 1/4 cup of the rhubarb mixture in small bowl; stir in crystallized ginger (if using). Stir condensed milk into remaining rhubarb mixture until combined.
In bowl, beat cream until stiff peaks form; fold into condensed milk mixture just until combined. Scrape half of the condensed milk mixture into chilled pan; spoon half of the reserved rhubarb mixture over top. Repeat with remaining condensed milk and rhubarb mixtures. Using butter knife, swirl together to create marble effect. Freeze for at least 5 hours before serving.
Test Kitchen Tip: Setting the warm rhubarb mixture over an ice bath will bring it to room temperature more quickly.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 57 mg
- Sugars 35 g
- Protein 4 g
- Calories 324
- Total fat 17 g
- Potassium 315 mg
- Cholesterol 63 mg
- Saturated fat 11 g
- Total carbohydrate 41 g
- Iron 5
- Folate 5
- Calcium 14
- Vitamin A 20
- Vitamin C 12