Rhubarb Ice Cream with Fresh Rhubarb
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
Calories: 363kcal
Ingredients
Rhubarb Jam
- 1 pound (454 grams) fresh rhubarb
- 1-1/4 cups (250 grams) granulated sugar
- 1/2 teaspoon salt
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
- 1 teaspoon vanilla extract
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 salt, and toss to combine the ingredients. 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