Description
A delightful summer treat, this Rhubarb Ice Cream combines the tartness of rhubarb with the creaminess of a custard base for a refreshing dessert.
Ingredients
Scale
- 2 cups chopped rhubarb
- 3/4 cup sugar (divided)
- 1 tbsp lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 3 egg yolks
- 1 tsp vanilla extract
Instructions
- Prepare the Rhubarb: In a saucepan, combine rhubarb, 3/4 cup sugar (divided), and lemon juice. Cook over medium heat for 10–15 minutes until soft and jammy. Let cool, then blend until smooth.
- Make the custard base: In another saucepan, heat cream and milk until warm (not boiling).
- Whisk eggs & sugar: In a bowl, whisk egg yolks with remaining sugar until pale.
- Temper the eggs: Slowly pour warm cream into the egg mixture while whisking.
- Cook custard: Return to heat and stir until slightly thickened (coats the back of a spoon).
- Combine: Remove from heat, stir in vanilla and rhubarb purée.
- Chill: Refrigerate for at least 4 hours (or overnight).
- Churn: Churn in an ice cream maker until creamy, then freeze until firm.
Notes
- For a sweeter taste, adjust the sugar according to preferences.
- Ensure to cool the rhubarb mixture completely before blending.
- This ice cream pairs beautifully with fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg