Roasted Rhubarb Crumble Ice Cream
User Reviews
4.7
12 reviews
Excellent
Roasted Rhubarb Crumble Ice Cream
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Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart and tangy ribbon of sweet roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!
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Ingredients
Crumble
- 2/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup butter softened, salted
Rhubarb Swirl
- 1 pound rhubarb washed and chopped into bite-size pieces (about 3 cups)
- 3/4 cup granulated sugar
- 1 Tablespoon lemon juice
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups milk whole
- 4 teaspoons cornstarch
- 2/3 cup granulated sugar
- 2 Tablespoons corn syrup
- 1/4 teaspoon kosher salt
- 2 ounces cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- Combine crumble ingredients by cutting butter into the flour and sugar until pea-like crumbs form. Spread on a baking sheet and bake at 375°F for 10-12 minutes. Cool then crumble.
- Combine rhubarb, sugar, and lemon juice in a shallow pan. Bake for 30-35 minutes until soft and syrupy. Cool, then blend. Cool completely, then chill in the fridge until ready to use.
- Whisk cornstarch with 1/4 cup of the milk in a small bowl to create a slurry. Set aside.
- Heat cream, remaining milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Bring to a boil, being careful to make sure it doesn't boil over, and cook for 4 minutes. Whisk in slurry and cook for another 2 minutes to thicken.
- Pour about 1/4 cup of the hot liquid over the cream cheese and whisk to combine until smooth. Add remaining milk mixture. Stir in vanilla extract.
- Make an ice bath with water and ice. Pour the ice cream base into a bowl and nestle it into the ice bath to chill quickly or chill in the fridge overnight.
- When thoroughly chilled, pour the ice cream base into the bowl of an ice cream maker and churn until it is the consistency of soft-serve ice cream. Add all but 1/2 cup of the crumble pieces during the last minute of churning.
- Layer half of the ice cream with half of the jam, then repeat with the remaining ice cream and jam. Use a knife to swirl the mixture a few times, then sprinkle the reserved crumble pieces on top. Set in the freezer for 4-6 hours to harden.
Equipments used:
Notes
- If you prefer a rhubarb ice cream that has rhubarb flavor throughout, add the mashed rhubarb mixture to the warm ice cream base, then chill both together before churning.
- If you would like to try at oatmeal crisp topping rather than the crumble, you can use the one found in my Cherry Crisp Cake recipe.
Nutrition Information
Show Details
Calories
490kcal
(25%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
89mg
(30%)
Sodium
191mg
(8%)
Potassium
292mg
(6%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
1061IU
(21%)
Vitamin C
6mg
(7%)
Calcium
147mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 191mg | 8% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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