Description
A delightful combination of tart rhubarb compote and creamy mascarpone ice cream, perfect for welcoming the spring season.
Ingredients
Units
Scale
- 4-5 medium stalks fresh rhubarb, chopped into medium pieces
- 1/2 cup (100g) sugar, plus extra for sprinkling
- 1 tablespoon fresh lemon juice
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Chop the rhubarb into medium pieces and place in a saucepan with 1/2 cup sugar and lemon juice.
- Cook over medium heat until the rhubarb is soft and the mixture thickens, about 10-15 minutes. Allow to cool.
- In a separate bowl, whisk together mascarpone, heavy cream, whole milk, 1/2 cup sugar, and vanilla extract until smooth.
- Churn the mascarpone mixture in an ice cream maker according to the manufacturer’s instructions.
- Once churned, layer the ice cream with the cooled rhubarb compote in a container.
- Freeze for at least 4 hours or until firm before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 3