Description
Rhubarb Crumble Ice Cream is a creamy homemade frozen dessert that blends tangy rhubarb jam, rich custard ice cream, crème fraîche, and crunchy buttery oat crumble pieces. This recipe recreates the classic flavor of rhubarb crumble in a smooth ice cream with pockets of jam and crisp topping in every scoop.
Ingredients
3 tablespoons unsalted butter
1/2 cup all purpose flour
1/3 cup old fashioned oats
1/3 cup brown sugar
Pinch cinnamon
Pinch nutmeg
Pinch salt
4 egg yolks
3/4 cup granulated sugar divided
1 cup heavy cream
1 cup whole milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon rosewater optional
3/4 cup rhubarb jam
1 cup crème fraîche
Instructions
1. Pre freeze the bowl of the ice cream maker according to the manufacturer instructions.
2. Heat the oven to 350°F or 175°C and line a baking tray with parchment paper.
3. Combine flour, oats, brown sugar, butter, cinnamon, nutmeg, and salt then rub together until crumbly pieces form.
4. Spread the crumble mixture on the baking tray and bake for about 8 to 10 minutes until lightly golden then cool completely.
5. Whisk egg yolks with half of the granulated sugar in a bowl.
6. In a saucepan heat cream, milk, remaining sugar, and salt until steaming and lightly simmering without boiling.
7. Slowly pour part of the hot milk mixture into the egg mixture while whisking to temper the eggs.
8. Return the combined mixture to the saucepan and cook gently while stirring until the custard thickens enough to coat the back of a spoon.
9. Remove from heat and stir in vanilla extract, optional rosewater, and rhubarb jam.
10. Place the saucepan in an ice bath and cool the custard while preventing water from entering the mixture.
11. Chill the custard in the refrigerator for at least 4 hours or overnight.
12. Churn the chilled base in an ice cream maker according to the manufacturer instructions and add the crème fraîche while churning.
13. During the final minute of churning fold in the crumble pieces.
14. Transfer the churned ice cream to airtight containers and freeze for at least 4 hours until firm.
Notes
Rosewater adds a subtle floral note but can be omitted if unavailable.
The crumble pieces must cool completely before mixing into the ice cream to keep their crunchy texture.
Cook the custard gently to prevent scrambling the eggs.
Add the crumble only near the end of churning so the pieces stay crisp and distinct.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375