Description
A delightfully creamy and tart Rhubarb Ice Cream that captures the essence of the season in every bite.
Ingredients
- 2 cups chopped rhubarb (fresh or frozen, thawed)
- 3/4 to 1 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 cup whole milk
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Combine the chopped rhubarb, 1/2 cup sugar, and lemon juice in a small saucepan.
- Cook over medium-low heat until the rhubarb breaks down, about 10–12 minutes.
- Taste and add more sugar if needed. Let cool and chill completely.
- Heat the milk and 1 cup cream in another saucepan until just steaming.
- Whisk the egg yolks with 1/4 cup sugar until pale.
- Slowly temper the hot milk into the yolks, whisking constantly.
- Return the mixture to the saucepan and stir over low heat until it coats the back of a spoon, about 5–7 minutes.
- Stir in the remaining cream, sweetened condensed milk, vanilla, and salt.
- Cool the custard quickly by placing the saucepan in an ice bath and refrigerate until chilled (4 hours or overnight).
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions.
- Swirl in the chilled rhubarb compote during the last 2 minutes of churning.
- Transfer to a freezer-safe container and freeze until firm, about 4 hours.
Notes
Use ripe rhubarb for the best flavor and chill everything well to ensure a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American