Description
A refreshing and unique ice cream featuring a delightful rhubarb swirl.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
- 2 cups chopped fresh rhubarb
- 1/2 cup sugar (for rhubarb)
- 1 tablespoon lemon juice
Instructions
- In a saucepan over medium heat, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook until rhubarb breaks down and becomes syrupy (about 10-12 minutes). Cool completely.
- In a separate saucepan, heat the milk, 1/2 of the cream, and 3/4 cup sugar over medium heat until hot but not boiling.
- In a bowl, whisk the egg yolks. Gradually pour some hot milk mixture into the yolks, whisking constantly. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
- Strain the custard through a sieve into a clean bowl. Stir in the remaining cream and vanilla extract. Chill completely in the refrigerator.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- When the ice cream is almost done churning, gently fold in the cooled rhubarb compote to create a ripple effect.
- Transfer to a container and freeze until firm (at least 4 hours or overnight).
Notes
- Ensure the rhubarb is chopped finely for better incorporation.
- Experiment with adding different flavors or fruits to the base for variation.
- Store any leftovers in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310