Rhubarb ice cream with sour cream

Ingredients for 1 servings:

• 4 stalk(s) rhubarb, fresh
• some sugar (approx. 75 – 100 g)
• 100 g sour cream
• 100 ml milk
• 200 ml whipped cream, whipped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for the ice cream machine

Clean and peel the rhubarb, cut it into small pieces, and cook it in a saucepan on the stovetop with a little sugar until it becomes a compote (the amount of sugar in the compote can be adjusted to taste. If you prefer a tart, fresh taste, use only 50g of sugar). Let the finished compote cool. In the meantime, mix the sour cream with the milk. Add the cooled compote to the sour cream and milk mixture and mix. Then fold in the whipped cream. Let the ice cream mixture chill for a while in the refrigerator. Then freeze it in the ice cream maker for about 30-40 minutes.