Back
0 from 21 votes

Roasted Rhubarb and Dark Chocolate Chunk Ice Cream

Roasted Rhubarb and Dark Chocolate Chunk Ice Cream is a creamy dreamy homemade ice cream with a unique flavor combination ~ if you don't have an ice cream machine, this is the reason to get one!

Prep Time
20 mins
Cook Time
20 mins
chilling
6 hrs
Course: Dessert
Cuisine: American

Ingredients

  • 1 lb fresh rhubarb washed, trimmed, and cut in 2 inch chunks.
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 vanilla bean seeds scraped, pod reserved
  • 1 cup sugar
  • Juice of half a lemon
  • 10 oz dark chocolate chopped

Instructions

    Cup of Yum
  1. Set oven to 400F
  2. Put the rhubarb on a silpat lined baking sheet and roast for about 15 minutes, just until it softens and starts to release its juice.
  3. Puree the hot rhubarb in a blender or food processor. Process until very smooth. Add the lemon juice and set aside.
  4. Heat the cream, milk, sugar, vanilla seeds, and pod to a simmer. Take off the heat and let steep until cool.
  5. Strain the cream mixture to remove the vanilla pods, and whisk it with the rhubarb puree. Chill in the refrigerator until very cold.
  6. At this point taste the mixture. Add a little more lemon juice if needed. Pour into the bowl of your ice cream maker and process according to your machine's directions. When it is almost finished, add in the chocolate chunks and process just until they're evenly dispersed.
  7. Transfer the ice cream to a loaf pan or freezer container and freeze until ready to enjoy.