Description
A creamy, tart ice cream blended with a crunchy crumble for a delightful autumn treat.
Ingredients
- 2 cups chopped fresh rhubarb (about 3–4 stalks)
- 1/2 cup sugar (for rhubarb compote)
- 1 teaspoon lemon zest
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar (for ice cream custard)
- 4 egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3/4 cup crumble (see below)
- For the crumble:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Make the rhubarb compote: In a small saucepan, combine chopped rhubarb, 1/2 cup sugar, and lemon zest. Cook over medium heat until the rhubarb softens and breaks down, about 8–10 minutes. Allow to cool and chill in the fridge.
- Prepare the crumble: Preheat the oven to 350°F (175°C). Combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Spread on a baking sheet and bake 10–12 minutes until golden. Cool and break into small pieces.
- Make the custard base: Warm the milk and cream in a saucepan until steaming (not boiling). Whisk together the 3/4 cup sugar and egg yolks until pale. Gradually whisk the warm milk mixture into the yolks to temper, then return to the stove and cook gently, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in vanilla and a pinch of salt. Chill completely in the refrigerator.
- Assemble the ice cream: Once the custard is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. When the ice cream reaches soft-serve consistency, fold in the chilled rhubarb compote and most of the cooled crumble, reserving a few tablespoons for topping. Transfer to a freezer-safe container and smooth the top. Sprinkle remaining crumble over the surface and freeze until firm, about 240 minutes.
Notes
Chill everything before churning for best texture. Use gluten-free alternatives for dietary needs. The crumble can be made in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American