Description
A tangy and creamy homemade rhubarb ice cream made with a smooth custard base and a bright rhubarb compote.
Ingredients
Scale
- 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