Rhubarb Ice Cream
This homemade rhubarb ice cream is a creamy, tangy, and refreshing dessert that perfectly balances the tartness of rhubarb with the richness of a custard-based ice cream. Made with simple, natural ingredients, this recipe is an excellent way to use fresh rhubarb while creating a unique frozen treat.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- (1) Whisk
- 1 Blender or immersion blender
- 1 Fine-Mesh Strainer (optional)
- 1 Ice Cream Maker
- 1 Airtight container (for storage)
Ingredients
For the Rhubarb Compote:
- 2 cups rhubarb chopped
- ½ cup granulated sugar
- 1 tbsp lemon juice optional
For the Ice Cream Base:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
Instructions
Step 1: Make the Rhubarb Compote
- In a medium saucepan, combine chopped rhubarb, ½ cup sugar, and lemon juice over medium heat.
- Cook for 8–10 minutes, stirring occasionally, until the rhubarb softens and breaks down.
- Blend until smooth using an immersion blender (or let cool slightly and blend in a regular blender).
- Set aside to cool completely.
Step 2: Prepare the Custard Base
- In a saucepan, heat the milk and heavy cream over medium-low heat until it just starts to steam. Do not let it boil.
- In a separate bowl, whisk together the egg yolks and remaining ¼ cup of sugar until pale and slightly thickened.
- Slowly pour ½ cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Gradually whisk the egg mixture back into the saucepan with the remaining milk.
- Cook over low heat, stirring continuously, until the mixture thickens slightly (5–7 minutes). It should coat the back of a spoon.
- Remove from heat and stir in vanilla extract.
Step 3: Combine & Chill
- Stir the cooled rhubarb compote into the custard base.
- Strain the mixture through a fine-mesh strainer (optional) for an ultra-smooth texture.
- Transfer to a bowl, cover, and refrigerate for at least 4 hours (or overnight) until thoroughly chilled.
Step 4: Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Transfer the churned ice cream into an airtight container and freeze for at least 2 hours until firm.
Step 5: Serve & Enjoy!
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Serve in a bowl, on a cone, or with your favorite toppings!
Notes
- For a softer ice cream: Add 1 tablespoon of vodka or rhubarb liqueur to prevent it from freezing too hard.
- Make it dairy-free: Substitute coconut milk and coconut cream for the dairy.
- Want a strawberry-rhubarb version? Add ½ cup of chopped strawberries to the rhubarb compote while cooking.
- No ice cream maker? Freeze the mixture in a shallow dish and stir every 30 minutes for 2–3 hours to break up ice crystals.