Description
Rhubarb Ice Cream is a refreshing and tangy dessert that blends the tart flavor of rhubarb with the creamy texture of custard-based ice cream. This unique combination offers a vibrant twist on traditional ice cream, making it a delightful treat for warm weather or anytime you crave something a little different.
Ingredients
Scale
- 13 ounces chopped rhubarb (about 4 cups)
- 1/4 cup sugar (for rhubarb)
- 1 tablespoon lemon juice (plus more to taste)
- 2 large egg yolks
- 1 large egg
- 2/3 cup sugar (for custard)
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Vanilla bean paste or vanilla bean caviar (optional)
Instructions
- In a medium saucepan, combine chopped rhubarb, 1/4 cup sugar, lemon juice, and a splash of water. Simmer over medium heat for about 15 minutes until rhubarb softens into a compote.
- Puree the rhubarb compote in a blender or food processor until smooth. Chill until cold.
- In a mixing bowl, whisk together egg yolks, egg, and 2/3 cup sugar until light and frothy.
- Heat the cream in a medium saucepan over medium heat until steaming with bubbles around the edge.
- Slowly drizzle hot cream into the egg mixture while whisking to temper the eggs.
- Return the mixture to the saucepan and heat gently, stirring constantly until thickened (do not boil).
- Strain the custard through a fine mesh sieve. Stir in vanilla extract and optional vanilla bean paste. Chill completely in the refrigerator.
- Once both rhubarb compote and custard are cold, mix them together thoroughly in a large bowl.
- Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
- Transfer to a container, smooth the top, and freeze for at least 4 hours or until scoopable.
Notes
- You can substitute dairy with coconut milk and cashew cream for a dairy-free version.
- Use cornstarch as an egg substitute if avoiding eggs.
- Stevia or erythritol can be used for sugar-free alternatives.
- Try flavoring with cardamom, ginger, or mix in strawberries for variation.
- For the smoothest texture, don’t skip straining the custard.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 30mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: rhubarb ice cream, homemade ice cream, summer dessert, custard ice cream, tart ice cream, fruit ice cream