Yogurt Ice Cream with Roasted Rhubarb and Honey (Churned)

Name: Yogurt Ice Cream with Roasted Rhubarb and Honey (Churned)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Canada
Ingredients: Greek yogurt : 500 grams; Honey : 100 grams; Rhubarb : 300 grams; Caster sugar : 2 tablespoons; Yellow lemon (Juice) : 1 tablespoon

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.

(0)

Preparation 20 min
Rest 2 h 00
Baking 20 min
Servings 6
Level Débutant

Recipes > Desserts > Ice Cream > Yogurt Ice Cream with Roasted Rhubarb and Honey (Churned)

Ingredients

Greek yogurt : 500 grams
Honey : 100 grams
Rhubarb : 300 grams
Caster sugar : 2 tablespoons
Yellow lemon (Juice) : 1 tablespoon

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Preparation steps

Step 1
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.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 20 min
Step 2
Mix the yogurt and honey, then fold in the cooled rhubarb.
Step 3
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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