Rhubarb Ice Cream with Fresh Rhubarb

This creamy and tangy homemade Rhubarb Ice Cream is a delicious treat. Fresh rhubarb is cooked into a quick jam, with some mixed into the ice cream base and the rest swirled through the churned ice cream. It’s then frozen overnight for the perfect texture. The result is an incredibly creamy dessert with ribbons of tart rhubarb jam and rhubarb flavor in every bite.

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Rhubarb is one of my favorite ingredients, and I’ve always wanted to capture its unique tartness in ice cream. After trying rhubarb ice cream at Salt & Straw and falling in love with its flavor, I knew I had to create my own version at home.

Unlike many rhubarb ice cream recipes that simply fold in cooked rhubarb chunks or only add rhubarb to the custard base, I take a different approach to maximize flavor and texture.

I made rhubarb jam to enhance its tart taste and blend smoothly into the ice cream base. The rest of the jam is swirled into the churned ice cream. This way, every bite has a punch of bright rhubarb flavor.

For more homemade ice cream treats check out my fruity recipes for Passion Fruit Ice Cream and Black Currant Ice Cream.

If you picked this recipe because you love rhubarb and want more ideas for recipes with fresh rhubarb check out my recipes for Rhubarb Hand Pies and Rhubarb Crumb Cake.

Ingredients for this Ice Cream Recipe

Here are the ingredients that you'll need to make this absolutely delicious rhubarb ice cream.

• Fresh Rhubarb.  Fresh rhubarb is the major flavor component.  I love the sharp tart taste of rhubarb. Look for stalks that are on the thin side and bright red. The smaller stalks are more tender and easier to cut.
• Granulated Sugar.  The sugar sweetens both the rhubarb jam and the ice cream base. But it plays an even more important role. It lowers the freezing point of the ice cream so it doesn't become rock hard and icy.
• Egg Yolks. Use large egg yolks which weigh about 20 grams each.  Egg yolks bind the water and fat together (remember how water and oil don't mix) creating a richer and creamier texture. It also prevents ice crystals from forming.
• Heavy Cream.  The high-fat content in heavy cream coats ice crystals, preventing them from enlarging which leads to the creamy texture we associate with ice cream.
• Whole Milk.  Whole milk in combination with the heavy cream creates a smooth creamy texture.  Whole milk is also good a trapping air when the ice cream is churned.
• Corn Syrup.  Just a little corn syrup helps slow the formation of ice crystals, which results in smoother ice cream.

How to Make This Delicious Homemade Ice Cream

The recipe has two components - the Rhubarb Jam and the Ice Cream Base.

How to Make the Rhubarb Jam

This delicious ice cream starts by making simple rhubarb jam. 

Step 1: Combine the chopped rhubarb, sugar, and orange zest in large saucepan and macerate it for 30 minutes.

This technique draws out the juice and flavor of the fresh rhubarb. Plus you don't need to add water to get the rhubarb cooking.

Step 2: Cook the rhubarb mixture until the rhubarb is completely broken down and easy to mash with the back of a large spoon.  

Step 3: Pour the jam into a large bowl and allow it to cool to room temperature.

How to Make the Ice Cream Base

Step 4: Place the heavy cream, whole milk, sugar, and egg yolks in a saucepan and whisk the ingredients until smooth.

Step 5: Whisk a portion of the jam into the custard base.

Step 6: Cook the base until it reaches 175°F.  Pour the custard through a fine-mesh sieve into a large bowl. 

Ice Cream Note: If the base gets too hot (above 175°F the eggs may curdle and the custard will become grainy. So watch the temperature.)

Step 7: Chill the custard for 6 hours or overnight until it's about 45°F.  The ice cream base has to thoroughly chill to work in the ice cream maker.  

Step 8: Churn the rhubarb custard in the ice cream machine following the manufacturer’s instructions for your model. 

Step 9: Transfer the ice cream to a freezer-safe storage container in 3 layers, alternating with dollops of remaining jam.  Store the ice cream in the freezer.

Serving Ideas for This Ice Cream

Since the corn syrup keeps the ice cream soft, you can serve this ice cream immediately, no need to let it sit on the counter to soften. The ice cream tastes great all by itself, but you can serve it topped with strawberry sauce, rhubarb compote, or streusel crumb topping.

Pro Tips for Making This Recipe

• Add any flavorings like vanilla extract after the ice cream base (the custard) has cooked.
• Thoroughly chill the custard to ensure it's as cold as possible before churning it. I recommend refrigerating the ice cream overnight to ensure the best results.
• Don't skip the addition of corn syrup. The corn syrup helps ensure the cake doesn't freeze as hard.
• If you're using an ice cream maker that requires the bowl to be frozen before using, freeze the bowl for at least 24 hours before using.
• When making the custard don't walk away from the stove and don't let the temperature go above 175°F to prevent the eggs curdling.

Recipe Safety Tips

While rhubarb tastes great in a variety of desserts, the leaves of the plant are poisonous, so do not eat the leaves and make sure they are completely cut off or removed from the rhubarb stalk before using it in this or any other recipe.

If You Love Homemade Ice Cream Try These Flavors

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Rhubarb Ice Cream with Fresh Rhubarb

5 from 6 votes

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Chilling Time: 12 hours hours

This creamy and tart ice cream is filled with delicious rhubarb flavor. A quick rhubarb jam is cooked into the ice cream base and then swirled into the ice cream before freezing. It's an absolutely tart and refreshing treat.

Servings: 8

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Course: Dessert

Cuisine: American

Author: Cheryl Norris

Ingredients

Rhubarb Jam

• ▢ 1 pound (454 grams) fresh rhubarb
• ▢ 1-1/4 cups (250 grams) granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon vanilla extract

Ice Cream Base

• ▢ 2 cups (480 ml) heavy cream
• ▢ 1 cup (240 ml) whole milk
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 6 large (120 grams) egg yolks
• ▢ 2 tablespoons (30 grams) corn syrup

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Instructions

Make the Rhubarb Jam

• Cut off any green parts on the rhubarb stalks and wash the rhubarb. Cut the rhubarb into 1/2-inch pieces and place them in a large saucepan. Add the sugar and toss to combine the sugar and the rhubarb. Let it sit for 30 minutes. After 30 minutes there should be some liquid in the bowl.
• Over medium-high heat, bring the rhubarb to simmer (little bubbles appear to the side and steam is rising from the liquid). Reduce the heat to medium and cook the rhubarb while stirring continuously until the rhubarb becomes soft and starts to break down. Once it becomes soft use the back of a large spoon to smash the rhubarb. Continue cooking until it is thick like jam.
• Pour the rhubarb into a measuring cup. There should be about 1-2/3 cups of rhubarb jam. Let the jam cool to room temperature, about 75-80 degrees F.
• Clean the saucepan so it can be used to make the ice cream base.

Make the Ice Cream Base

• Place the heavy cream, whole milk, sugar, egg yolks, and corn syrup in the 4-quart saucepan and whisk until the ingredient are combined and milk is slightly yellow from the egg yolks.
• Place a large bowl with a fine mesh strainer next to the stove.
• Add about 3/4 cup of the rhubarb jam to the cream mixture and whisk to combine. Place the saucepan over medium heat and whisk constantly until the ice cream base reaches 175°F. Don’t let the mixture boil or it will curdle.
• Pour the ice cream base through the strainer to remove the pieces of rhubarb and any bits of cooked egg. Press the rhubarb with the back of a large spoon to get as much liquid as possible into the bowl.
• Stir in the vanilla extract. Chill the base for at least 8 hours or overnight.

Churn the Ice Cream

• Once the base is chilled churn the rhubarb custard in the ice cream machine following the manufacturer’s instructions for your model.
• Transfer the ice cream to a freezer-safe storage container or some type of airtight container. Add the ice cream in three layers and alternate the ice cream with dollops of remaining jam. Use a small spoon or spatula to swirl the jam into the cream with just two or three turns of the spoon.
• If you’re using an open container like a loaf pan cover the surface of the ice with two layers of plastic wrap then a large piece of foil and place it on a level surface in the freezer for at least 4 hours. If using an ice cream container, like the Tovolo, fill the container to the top and cover with the provided lid.
• Freeze the ice cream for at least 4 hours or overnight. The ice cream should be soft because of the corn syrup, but if it is hard let it sit on the counter for 10 minutes before serving.

Storing the Ice Cream

• The ice cream is best if served within 2-3 weeks. If it's in the freezer too long it starts to get icy.

Notes

Corn Syrup. The addition of just a little corn syrup helps slow the formation of ice crystals which results in smoother ice cream.

Cooking the Ice Cream Base. Don't let the ice cream base cook above 175°F to avoid curdling the base and making it grainy.  Use an instant-read thermometer to check the temperature of the base.

Ice Cream Maker. If you're using an ice cream maker that requires the bowl to be frozen before using, freeze the bowl for at least 24 hours before using.

Nutrition

Calories: 363kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 209mg | Sodium: 185mg | Potassium: 281mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1166IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 1mg

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