One of my personal all-time favourites, with proportions refined and joyfully tested over the last years, whenever rhubarb has been in season! The spices, the yoghurt and the cream in combination with the sweetened tartness of the rhubarbs all combine into one of the most delicious summer ice creams I know of!
Ingredients
about 450 gram rhubarb (roughly about 4 normal-sized stalks, peeled and cut in rather thin slices)
150 ml sugar [or 120 ml sugar and about 1-2 tablespoons inverted sugar, such as Agave nectar, honey, corn- or glucose syrup]
200 ml (0,85 cup) cream, whipped rather stiff
200 ml (0,85 cup) yoghurt
about ⅓ teaspoon ground cinnamon
about 1 teaspoon good-quality pure vanilla extract/powder
Instructions
In a saucepan, mix the peeled and rather thin-cut pieces of rhubarb with the sugar(s) and the vanilla, and cook on a simmering heat for about 8 minutes (whisk a little every now and then). The rhubarb should now be soft and tender, and ready to be turned into a smooth purée.
Take off from the heat, add the ground cinnamon and let cool down.
With a hand-mixer or food processor, churn the rhubarb-compote until smooth and thoroughly puréed. If possible, chill the purée.
Whip the cream rather stiff, and blend in the yoghurt and the (chilled) rhubarb purée.
Churn in your ice cream machine according to instructions, or - without an ice cream machine - still-freeze the ice cream using your freezer (for best results, see this site's post on how to make ice cream without an ice cream machine).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/06/rhubarb-yoghurt/