Rhubarb Ice Cream
User Reviews
4.9
Rhubarb Ice Cream
Description
The recipe begins by simmering chopped rhubarb with sugar, lemon juice, and a small amount of water until it softens and thickens. Pureeing the compote creates a smooth fruit base that contrasts with the creamy custard. The custard is made by whisking together eggs, egg yolks, sugar, and milk, then tempering with hot cream, cooking gently until thickened but not boiled. Vanilla adds depth to the custard.
After cooling and chilling both components, the rhubarb puree is combined with the custard and churned in an ice cream machine. The result balances the creamy sweetness of traditional ice cream with the tart, fresh taste of rhubarb, offering a refreshing frozen treat.
Note that this recipe makes a larger volume, which may require adjustment for smaller ice cream machines by reducing milk or cream quantities accordingly.
Ingredients
compote
- 13 ounces rhubarb about 4 cups, chopped
- 1/4 cup sugar
- 1 Tbsp lemon juice plus more, to taste
custard
- 2 large egg yolk
- 1 large egg
- 2/3 cup sugar
- 1 cup milk whole
- 2 cups heavy cream
- 1 tsp vanilla extract vanilla bean paste, or vanilla bean "caviar"
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.
Notes
- Consider reducing milk or cream by 1/2 cup if using an ice cream machine smaller than 1 quart.
- Stir rhubarb compote frequently while cooking to avoid scorching the pan bottom.
- Ensure custard thickens gently without boiling to prevent curdling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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