Yogurt Ice Cream with Roasted Rhubarb and Honey (Churned)
Enjoy silky yogurt ice cream studded with oven-roasted rhubarb, finished with a drizzle of honey right before serving. The tangy fruit balances the creamy base while the late honey touch adds floral sweetness. Roast, chill, churn, and you have a refreshing summer treat ready to impress guests or brighten any family dinner.
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Preparation 20 min
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Rest 2 h 00
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Baking 20 min
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Servings 6
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Level Débutant
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Energy ≈ 160 kcal / serving
Ingredients
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Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 20 min
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Yogurt Ice Cream with Roasted Rhubarb and Honey (Churned)
Enjoy silky yogurt ice cream studded with oven-roasted rhubarb, finished with a drizzle of honey right before serving. The tangy fruit balances the creamy base while the late honey touch adds floral sweetness. Roast, chill, churn, and you have a refreshing summer treat ready to impress guests or brighten any family dinner.
Ingredients
- Greek yogurt : 500 grams
- Honey : 100 grams
- Rhubarb : 300 grams
- Caster sugar : 2 tablespoons
- Yellow lemon (Juice) : 1 tablespoon
Preparation steps
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Preheat the oven to 180°C (350°F).
Cut the rhubarb, mix it with the sugar and lemon juice.
Bake for 20 minutes until tender.
Let cool. - Temperature: 180°C
- Heat: rotary
- Baking time: 20 min
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Mix the yogurt and honey, then fold in the cooled rhubarb.
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Pour into an ice cream maker and churn according to your machine’s instructions (about 25 minutes).
Serve with a drizzle of honey or some crushed pistachios.
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