1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb, but be sure to thaw and drain it of excess water before using it in the compote.

2. How can I make Rhubarb Ice Cream without an ice cream maker?

You can pour the mixture into a shallow dish and place it in the freezer. Stir it every 30 minutes until it reaches your desired consistency.

3. Is there a non-dairy version of this ice cream?

Absolutely! Substitute heavy cream and whole milk with coconut milk or cashew milk, adjusting sugar levels as needed.

4. How do I prevent ice crystals in my ice cream?

Make sure to churn the ice cream thoroughly and store it in a tightly sealed container in the freezer.

5. What other toppings can I use?

Fresh fruits, toasted nuts, whipped cream, or even a drizzle of caramel or chocolate sauce all complement Rhubarb Ice Cream beautifully.

Homemade Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups rhubarb (chopped); ½ cup granulated sugar (for compote); 1 tbsp lemon juice (optional); 1 ½ cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar (for custard); 3 large egg yolks; 1 tsp vanilla extract

Description

A refreshing twist on traditional ice cream, Rhubarb Ice Cream melds the tartness of rhubarb with creamy sweetness, perfect for summer gatherings.

Ingredients

Scale

2 cups rhubarb (chopped)
½ cup granulated sugar (for compote)
1 tbsp lemon juice (optional)
1 ½ cups heavy cream
1 cup whole milk
¾ cup granulated sugar (for custard)
3 large egg yolks
1 tsp vanilla extract

Instructions

Make the rhubarb compote: Combine chopped rhubarb, ½ cup sugar, and lemon juice in a saucepan over medium heat. Cook for 8-10 minutes until rhubarb softens.
Blend the mixture with an immersion blender until smooth. Let cool completely.
Prepare the custard base: Heat heavy cream and whole milk in a saucepan over medium-low heat until steaming.
Whisk egg yolks and remaining sugar until pale, then temper the yolks by slowly adding warm milk while whisking.
Combine the tempered yolks with the remaining milk and cook over low heat until slightly thickened (5-7 minutes).
Remove from heat and stir in vanilla extract.
Combine cooled rhubarb compote with custard. Strain if desired for smooth texture.
Refrigerate the mixture for at least 4 hours (overnight recommended).
Churn the mixture in an ice cream maker according to manufacturer’s instructions (about 20-25 minutes).
Transfer to an airtight container and freeze for at least 2 hours before serving.
Before serving, let the ice cream sit at room temperature for 5 minutes to soften.

Notes

Enjoy with pie or fruits, and consider adding spices or fresh herbs for variations.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 70mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 210mg

Keywords: rhubarb, ice cream, homemade dessert, summer treat, refreshing