Description
Rhubarb Ice Cream blends a tart homemade rhubarb jam with a rich custard base for a creamy, bright, old fashioned dessert with soft swirls of fruit in every scoop.
Ingredients
1 pound fresh rhubarb, trimmed and cut into 1/2 inch pieces
1 1/4 cups granulated sugar, for the jam
1/2 teaspoon salt
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar, for the base
6 large egg yolks
2 tablespoons corn syrup
1 teaspoon vanilla extract
Instructions
1. Trim off any green parts, wash the rhubarb, and cut it into 1/2 inch pieces.
2. Mix the rhubarb with 1 1/4 cups sugar and salt, then let it rest for 30 minutes so it releases liquid.
3. Cook the rhubarb over medium high heat until it simmers, then reduce the heat to medium and stir until the fruit softens, breaks down, and thickens into a jam like consistency.
4. Cool the jam to room temperature. You should have about 1 2/3 cups.
5. In a saucepan, whisk together the heavy cream, milk, 1/2 cup sugar, egg yolks, and corn syrup.
6. Whisk about 3/4 cup of the cooled rhubarb jam into the dairy mixture.
7. Cook the custard over medium heat, whisking constantly, until it reaches 175°F. Do not let it boil.
8. Strain the custard into a bowl, pressing on the solids to extract as much liquid as possible.
9. Stir in the vanilla, then refrigerate the base for at least 8 hours or overnight until fully chilled.
10. Churn the cold base in an ice cream maker according to the machine directions.
11. Transfer the churned ice cream to a freezer safe container in 3 layers, adding spoonfuls of the remaining jam between layers and swirling lightly.
12. Freeze for at least 4 hours, or overnight for the best texture.
Notes
Corn syrup helps keep the texture smoother by slowing ice crystal formation.
Keep the custard at or below 175°F so the eggs do not curdle and turn the base grainy.
Use an instant read thermometer for accuracy when cooking the custard.
If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning.
The ice cream is best eaten within 2 to 3 weeks. Longer storage can make it icier.
Rhubarb leaves are poisonous, so remove them completely before using the stalks.
This recipe has two parts: a rhubarb jam and a custard style ice cream base.
About 3/4 cup of jam goes into the base, and the rest gets swirled in after churning.
Serve with strawberry sauce, rhubarb compote, or streusel crumbs if you like.
If using an open container such as a loaf pan, cover the surface with 2 layers of plastic wrap plus foil before freezing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 27 g
- Sodium: 185 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 209 mg