Rhubarb Ice Cream
Creamy RHUBARB ICE CREAM is the perfect mix of sweet and tangy in each bite! It tastes like rhubarb pie and pairs deliciously with rhubarb sauce.
Servings 1 pint
- 2 cups fresh rhubarb sliced into one inch pieces
- 1 cup sugar divided
- 1 tbsp water
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
Before starting the ice cream, combine rhubarb and sugar in a small saucepan with water and heat over medium-high heat. The sugar will dissolve into the water and the whole mixture will come to a boil. When the rhubarb gets soft and easily falls apart when you press it with a spoon, you’ll know it is ready to go. Transfer the contents of the pot to a blender and start on the ice cream base.
Temper heated heavy cream and milk into a mixture of egg yolks and sugar. Return to the saucepan and heat on low until the temperature of the custard reached 160 degrees.
Pour the custard into the blender with the rhubarb and pulse to combine. You can’t churn the ice cream until it is cool so you’ll need to refrigerate it in a covered container for about 8 hours, or until it is completely cool.
Once it is cool, churn according to your ice cream machine instructions. Transfer the churned ice cream to a container and freeze until ready to eat.
RECIPE TIP: Mix in rhubarb sauce when transferring the ice cream to its container for an added punch of rhubarb flavor in each bite!
Calories: 2848kcal | Carbohydrates: 238g | Protein: 31g | Fat: 203g | Saturated Fat: 121g | Cholesterol: 1457mg | Sodium: 332mg | Potassium: 1460mg | Fiber: 4g | Sugar: 215g | Vitamin A: 8680IU | Vitamin C: 22.4mg | Calcium: 888mg | Iron: 2.5mg