Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Prep time: 50 min
Total time: 50 min
Yield: 1 quart
Ingredients: 13 ounces chopped rhubarb; 1/4 cup sugar; 1 Tbsp lemon juice; 2 large egg yolks; 1 large egg; 2/3 cup sugar; 1 cup whole milk; 2 cups heavy cream; 1 tsp vanilla extract

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4.9

114 reviews

Excellent

Prep Time
50 mins
Total Time
50 mins
Servings
1 quart
Calories
343 kcal
Course
Dessert
Cuisine
American

Rhubarb Ice Cream

Julie Valencia

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Homemade Rhubarb Ice Cream an old time ice cream recipe made with fresh rhubarb for a sweet and tangy dessert you don't want to miss this summer!

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Ingredients

Servings

compote

13 ounces chopped rhubarb (about 4 cups)
1/4 cup sugar
1 Tbsp lemon juice plus more, to taste

custard

2 large egg yolks
1 large egg
2/3 cup sugar
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract vanilla bean paste, or vanilla bean "caviar"

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Instructions

Stir together the rhubarb, sugar, lemon juice, and a splash of water in a medium saucepan and bring to a simmer over medium heat. Let cook for about 15 minutes, stirring often, until some of the liquid has evaporated and the rhubarb is thick and soft. Be careful not to let it scorch on the bottom of your pan.
Let the compote cool slightly then puree in a blender or food processor until completely smooth. Chill until cold.
Meanwhile make the custard. Whisk the egg, yolks, sugar, and milk, making sure to break up the eggs completely. Heat the cream in a medium heavy bottomed saucepan until it starts to steam and gets little bubbles around the edge. Drizzle the hot cream into the egg mixture, whisking constantly. Pour the whole thing back into the pan and heat on medium, stirring constantly, until the mixture just starts to thicken. Do not bring it to a boil.
Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold.
Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.

Equipments used:

Notes

This recipe is a little larger than others on my blog, and may be a little too much volume for smaller ice cream machines. If you have a smaller 1 quart machine, you may want to reduce the milk or cream by 1/2 cup.

Nutrition Information

Show Details

Serving 0.5cup Calories 343kcal (17%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 140mg (47%) Sodium 41mg (2%) Potassium 251mg (7%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 1066IU (21%) Vitamin C 5mg (6%) Calcium 126mg (13%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 1quart

Amount Per Serving

Calories 343 kcal

% Daily Value*

Serving	0.5cup
Calories	343kcal	17%
Carbohydrates	28g	9%
Protein	5g	10%
Fat	24g	37%
Saturated Fat	15g	75%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.003g	0%
Cholesterol	140mg	47%
Sodium	41mg	2%
Potassium	251mg	5%
Fiber	1g	4%
Sugar	27g	54%
Vitamin A	1066IU	21%
Vitamin C	5mg	6%
Calcium	126mg	13%
Iron	0.4mg	2%