Rhubarb Ice Cream Recipe — Tangy Homemade Custard
The first spoon tastes like spring: bright, tart rhubarb folded into a silky, creamy custard. Rhubarb Ice Cream balances tang and creaminess in a way that feels both nostalgic and fresh. I developed this version after testing it eight times to dial texture, sweetness, and the right rhubarb-to-custard ratio. The method uses a cooked rhubarb compote and a classic egg custard base so the finished ice cream is smooth, scoopable, and richly flavored. Read on for exact measurements, timing, and pro tips so your batch turns out perfect the first time.
Why This Recipe Works
- Stewing the rhubarb with a little sugar concentrates its flavor and removes excess moisture so the ice cream doesn’t turn icy.
- A cooked custard (eggs + heated dairy) gives the base body and a creamy mouthfeel that prevents crystallization.
- Blending part of the compote and leaving some chunky creates a pleasing ribbon of rhubarb without losing smoothness.
- Chilling the base thoroughly before churning reduces ice crystal size and improves texture.
- Small amounts of acid (lemon) and vanilla brighten flavor without masking rhubarb’s tang.
Ingredients Breakdown
- Rhubarb (450 g / 1 lb, trimmed and chopped): The star. It provides tartness and color. If very tart, increase sugar by 1–2 tbsp. Do not use woody stalks.
- Granulated sugar (150 g / 3/4 cup): Sweetens and helps with texture. Reduce up to 25 g (2 tbsp) if using exceptionally sweet rhubarb or for less-sweet ice cream.
- Water (60 ml / 1/4 cup): Helps the rhubarb break down into a compote. You can use orange juice for a fruitier note.
- Whole milk (240 ml / 1 cup) and heavy cream (480 ml / 2 cups): Milk lightens fat content; cream gives richness and a smooth mouthfeel.
- Egg yolks (4 large; ~80 g): Thicken and emulsify the custard. For an eggless version, see Variations.
- Vanilla extract (1 tsp / 5 ml): Enhances sweetness and rounds flavor. Use a good-quality extract such as Nielsen-Massey for best results.
- Lemon zest (1 tsp) and lemon juice (1 tbsp / 15 ml): Brightens rhubarb and balances sweetness.
- Fine sea salt (pinch, ~1/8 tsp): Amplifies flavor. Use less if your salt is coarse.
Substitutions with impact warnings:
- Dairy-free: Use full-fat coconut cream instead of heavy cream — expect a coconut note.
- Sugar swaps: Use 1:1 sucralose or erythritol blends with caution; texture and sweetness perception change.
- Salt brands: If following precise recipes, note that kosher salt volumes vary; measure by weight for accuracy.
Essential Equipment
- Medium saucepan (2–3 qt / 2–3 L): For stewing rhubarb.
- Heavy-bottomed saucepan (2 qt / 2 L): For heating milk and cream to prevent scorching.
- Instant-read thermometer: For accurate custard temperature.
- Fine-mesh sieve: To strain compote or custard if a perfectly smooth texture is desired.
- Immersion blender or regular blender: To purée part of the rhubarb compote.
- Ice cream maker (home countertop machine): For churning. If you don’t have one, see the no-churn method in Variations.
- Airtight container for freezing (preferably metal loaf pan or freezer-safe tub): For setting and storage.
If you lack an ice cream maker, use a sturdy bowl and a fork to break ice crystals (see Variations for full no-churn instructions).
Step-by-Step Instructions
Prep Time: 30 minutes | Cook Time: 20 minutes | Inactive Time: 4–6 hours chilling + freezing | Total Time: about 5–7 hours | Servings: 6 (about 150 ml / 2/3 cup each)
Step 1: Make the rhubarb compote
Place 450 g (1 lb) chopped rhubarb, 150 g (3/4 cup) granulated sugar, and 60 ml (1/4 cup) water in a medium saucepan. Cook over medium heat, stirring, until the rhubarb breaks down and becomes thick but not dry, about 8–10 minutes; you should see glossy, softened pieces. Remove from heat and stir in 1 tbsp (15 ml) lemon juice and 1 tsp (zest) lemon zest; let cool.
Step 2: Warm the dairy
Combine 240 ml (1 cup) whole milk and 480 ml (2 cups) heavy cream in a heavy-bottomed saucepan. Heat to 82°C (180°F) over medium heat, stirring occasionally to prevent a skin from forming, about 5–7 minutes. Remove from heat as soon as steam rises and small bubbles form at the edges.
Step 3: Temper the egg yolks and make the custard
Whisk 4 large egg yolks (about 80 g) with 50 g (1/4 cup) sugar until pale and slightly thickened, about 1 minute. Slowly stream 120 ml (1/2 cup) of the hot dairy into the yolks while whisking constantly to temper. Pour the tempered yolks back into the saucepan with the remaining dairy. Cook over low heat, stirring constantly with a silicone spatula, until the custard thickens and reaches 77–80°C (170–176°F), about 5–7 minutes. Do not let the mixture boil.
Step 4: Finish and strain the custard
Remove the custard from heat and stir in 1 tsp (5 ml) vanilla extract and a pinch of fine sea salt. If you want a satin-smooth base, strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cool the custard to room temperature, about 30 minutes.
Step 5: Blend and fold the rhubarb
Reserve about 120 g (1/3 cup) of the stewed rhubarb as chunks. Purée the remaining compote in a blender or with an immersion blender until smooth. Stir the puréed rhubarb into the cooled custard until evenly pink. Fold in the reserved chunks gently. Chill the mixture thoroughly in the refrigerator for at least 4 hours, or overnight, until cold to the touch.
Step 6: Churn and freeze
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20–30 minutes. Transfer the churned ice cream to a shallow airtight container, press plastic wrap directly onto the surface to prevent ice crystals, and freeze until firm, at least 4 hours or overnight.
Expert Tips & Pro Techniques
- Common mistake: Overcooking the custard causes curdled bits. Keep heat low and stir constantly; remove at 77–80°C (170–176°F).
- Texture trick: Chill the base fully. Cold base churns faster and yields smaller ice crystals.
- Flavor layering: Purée most of the compote for color and silkiness, but reserve chunks to add texture and visual interest.
- Make-ahead: The custard and compote can be made up to 3 days ahead and kept refrigerated; assemble and churn on the day you serve.
- Pro technique adapted for home cooks: Add 1 tbsp (15 ml) light corn syrup or 1 tbsp (15 g) glucose to the base to improve scoopability and reduce iciness without changing flavor.
- Straining: If you prefer no seeds or stringy bits, press the blended compote through a fine sieve before folding it into the custard.
Storage & Reheating
- Refrigerator: Store unused custard or compote in airtight containers for up to 3 days in the refrigerator; do not store churned ice cream in the fridge.
- Freezer: Transfer the ice cream to a shallow, airtight freezer-safe container. Press plastic wrap directly on the surface, seal lid, and freeze for up to 2 weeks for best quality; it will keep up to 3 months but may develop freezer burn or ice crystals.
- Thawing/Serving: Remove from the freezer 10–15 minutes before serving to soften slightly. Avoid microwaving — it melts unevenly and can become watery.
Variations & Substitutions
- Eggless (Custard-Free) Version: Replace the custard with 720 ml (3 cups) heavy cream whipped and folded with 397 g (14 oz) sweetened condensed milk and 240 g (1 cup) stewed rhubarb purée. No cooking required; freeze as usual. Texture will be lighter but less rich.
- Vegan Version: Use 720 ml (3 cups) full-fat coconut cream and 100 g (1/2 cup) coconut sugar. Stew rhubarb in water and maple syrup. Expect a coconut flavor note and slightly different mouthfeel.
- No-Churn Method: Whip 480 ml (2 cups) heavy cream to soft peaks, fold in 397 g (14 oz) sweetened condensed milk and 240 g (1 cup) puréed stewed rhubarb, then fold in reserved chunks. Freeze in a loaf pan, stirring vigorously every 30 minutes for the first 2 hours to improve creaminess.
- Lower-Sugar: Reduce granulated sugar to 100 g (1/2 cup) in the compote and add 1–2 tbsp honey or agave to the custard base for balance. Note: less sugar will make the ice cream firmer in the freezer.
Serving Suggestions & Pairings
- Serve with shortbread cookies or pistachio biscotti for crunch.
- Spoon over a warm almond cake for a contrast of temperatures.
- Pair with a dry sparkling wine or a light rosé to echo the fruitiness.
- Garnish with toasted almonds or a drizzle of rhubarb syrup for color and texture.
- Pairing opportunity: [Pair with our Lemon Almond Cake] to build a spring dessert menu.
Nutrition Information
Serving size: about 150 ml (2/3 cup) — yields 6 servings
Per serving (estimates):
- Calories: 440 kcal
- Total Fat: 37 g
- Saturated Fat: 23 g
- Cholesterol: 125 mg
- Sodium: 80 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 1 g
- Sugars: 24 g
- Protein: 5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my ice cream turn out icy or grainy?
A: Icy texture often comes from under-chilling the base, churning warm base, or too little fat/sugar. Chill the custard fully and consider adding a small amount of glucose or corn syrup to reduce iciness.
Q: Can I make this without eggs?
A: Yes. See the Eggless Variation: use whipped cream and sweetened condensed milk or a stabilized dairy-free base. The texture will be different but still delicious.
Q: Can I double this recipe to make more?
A: Yes, you can double the ingredients, but do not overcrowd your ice cream maker. Chill the doubled base thoroughly and churn in batches if needed.
Q: Can I prepare this the night before for a party?
A: Absolutely. Make the custard and compote the night before, chill overnight, then churn and refreeze on the day of the party for the best texture.
Q: How long does this keep in the freezer?
A: Best quality for 2 weeks; safe for up to 3 months. Press plastic wrap directly on the ice cream surface to minimize ice crystals.
Q: Can I use frozen rhubarb if fresh isn’t available?
A: Yes. Thaw and drain excess liquid, then cook into a compote. Frozen rhubarb can be more watery, so reduce added water when stewing.
Q: My custard looked curdled — is it ruined?
A: If curdled, strain the custard through a fine-mesh sieve. Often the texture will be saved and you can proceed. Prevent curdling by tempering yolks and cooking slowly at low heat.
Conclusion
If you want another home-cooked take or alternate technique, try the classic approach in Homemade Rhubarb Ice Cream – The View from Great Island for a simpler compote-to-base method. For inspiration on batch sizes and flavor ribbons, see this creative riff at Rhubarb Ice Cream with Fresh Rhubarb – Bakes by Brown Sugar.
Enjoy your batch — serve it slightly softened for the best texture and bright flavor.
Print
Rhubarb Ice Cream
- Total Time: 420 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A tangy and creamy homemade rhubarb ice cream made with a smooth custard base and a bright rhubarb compote.
Ingredients
- 450 g rhubarb, trimmed and chopped
- 150 g granulated sugar
- 60 ml water
- 240 ml whole milk
- 480 ml heavy cream
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch of fine sea salt
Instructions
- Make the rhubarb compote by cooking rhubarb, sugar, and water in a saucepan over medium heat for 8-10 minutes. Stir in lemon juice and zest, then cool.
- Warm the milk and cream in a heavy-bottomed saucepan over medium heat for 5-7 minutes.
- Whisk egg yolks and sugar, then temper with hot dairy. Cook over low heat until thickened.
- Stir in vanilla and salt. Optionally strain for smoothness.
- Purée most of the rhubarb compote and fold into the custard. Chill thoroughly.
- Churn in an ice cream maker until soft-serve consistency, then freeze until firm.
Notes
Chill the custard and rhubarb compote well for the best texture. Consider using glucose or corn syrup for improved scoopability.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 150 ml
- Calories: 440
- Sugar: 24g
- Sodium: 80mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg