Description
Indulge in this creamy, tangy homemade rhubarb ice cream, perfect for summer desserts. Made with a sweet-tart rhubarb compote swirled into a rich custard base, this frozen treat offers a delightful balance of flavor and texture. Ideal for serving at brunches, picnics, or as a refreshing finish to any meal.
Ingredients
Scale
- 13 ounces chopped rhubarb (about 4 cups)
- 1/4 cup sugar (for compote)
- 1 tablespoon lemon juice (plus more to taste)
- 2 large egg yolks
- 1 large egg
- 2/3 cup sugar (for custard)
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, cook rhubarb with sugar and lemon juice until soft, then cool and blend into a smooth compote.
- In a bowl, whisk egg yolks, whole egg, and sugar until pale and thick.
- Heat milk in a saucepan, then slowly whisk into the egg mixture.
- Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and cream, then chill completely.
- Churn in an ice cream maker according to manufacturer instructions.
- Fold in rhubarb compote when ice cream reaches soft-serve consistency.
- Transfer to a container and freeze until firm before serving.
Notes
- Adjust sweetness by adding more sugar or lemon juice to taste.
- For a dairy-free version, use coconut cream and plant-based milk.
- Store in an airtight container for up to 2 weeks.
- Let sit at room temperature for 5 minutes before scooping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 30g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg
Keywords: rhubarb ice cream, homemade ice cream, frozen dessert, summer treat