Rhubarb Yoghurt ice cream
A nice and easy to make-yoghurt ice cream that does not require an ice cream machine. Best enjoyed shortly after preparation.
  • 350 ml (1.5 cups) yoghurt (preferably 10% greek-style, if no ice cream machine is used)
  • 250 ml (1 cup) cream (whipped)
  • 150 ml (0.6 cup) sugar
  • about 400 gram rhubarb (about 3 large stalks)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon good quality vanilla extract
  1. Peel the rhubarb and cut up the stalks in pieces (of about 1 cm length).
  2. Put in saucepan together with the sugar, the ground cinnamon and the vanilla extract.
  3. On medium-low heat, cook down the rhubarb/sugar to a purée (or at least soft enough to purée with a mixer, if you are using one) while stirring every now and then.
  4. Take off from the heat and let cool. When cooled down, chill in the refrigerator.
  5. When the rhubarb-purée is thoroughly chilled, mix it well together with the whipped cream and the yoghurt.
  6. Pour the mixture in a suitable, covered container and put in the freezer. After about 30-45 minutes, take out the ice cream base and churn it well with a fork or other suitable tool.
  7. Return the ice cream base to the freezer. Repeat the hand-churning every 30-45 minutes for 2-3 more times, making sure to churn more vigorously the firmer the ice cream becomes.
  8. Before serving the ice cream, make sure to take it out from the freezer at least 20-30 minutes before serving time to let it soften up.
While the cream should be whipped rather firm, do not overdo it - you may end up with butter, or at least an unpleasant tinge of buttery-fat.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/08/search-of-smooth-2/