Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (2)
Rhubarb and raspberry ice cream
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 12%
CARBS 81G67% OF CAL
3G FIBER9G OTHER69G TOTAL SUGAR
FAT 16G30% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade ice cream infused with rhubarb and raspberry, served with rhubarb-raspberry syrup. Tart and elegant.
dessertamericangluten freevegetarian
View the full recipe on Supergolden Bakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- <b>Rhubarb and raspberry syrup</b>
- Makes about 500ml (2 cups)
- 450 g | 1 pound fresh rhubarb cut into disks
- 450 g | 1 pound frozen raspberries
- 300 g | 7oz sugar
- 250 ml | 1 cup water
- juice and peel of 1 lemon
- small sprig rosemary (optional)
- <br>
- <b>Rhubarb and raspberry ice cream</b>
- 500 ml | 2 cups whole milk
- 125 ml | 1 cup double cream
- 150 g | 6oz sugar
- 4 large egg yolks
- 2-4 tbsp cooked rhubarb & raspberry (left over from the syrup)
- 2-4 tbsp rhubarb & raspberry syrup plus more to drizzle on the ice cream
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 12%
CARBS 81G67% OF CAL
3G FIBER9G OTHER69G TOTAL SUGAR
FAT 16G30% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 108mg
- Total sugar
- 69g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 174mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.