Rhubarb Ice Cream05 / 20 / 14

Jason and I live dangerously close to Michael’s Frozen Custard.

By dangerously close I mean half a block, which means that every time we come home we are tempted to stop by and thus consistently have ice cream on the brain. We were worse when we moved in last fall, pretty much making Michael’s a once or twice a week habit, until winter enveloped us all and the thought of leaving the house, let alone for ice cream, could put tears in my eyes.

Rhubarb Ice Cream | Things I Made Today

Now that we’re into spring, I’m sure we will be regular visitors of Michael’s once again. But that doesn’t stop me from making my own ice cream as well, because two options are clearly better than one.

Rhubarb Ice Cream | Things I Made Today

At the farmer’s market last Saturday, we picked up some rhubarb that I decided to make into ice cream. It was a difficult choice, as rhubarb curd and rhubarb upside down cake and rhubarb crumbles are all clear winners in my book as well.

Rhubarb Ice Cream | Things I Made Today

But rhubarb ice cream was the right choice. Just try it and see if you could tell me otherwise.

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Rhubarb Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
 
Ingredients
For the rhubarb compote:
  • 3 cups rhubarb, chopped
  • ¼ cup sugar
  • ¼ cup orange juice
For the custard:
  • 2 cups half and half
  • 1 cup heavy cream
  • 1½ cups whole milk
  • 1 cup + 2 tablespoons sugar
  • 3 egg yolks
  • 1 tablespoon vanilla extract
Instructions
To make the compote:
  1. In a medium sized saucepan, combine rhubarb, sugar, and orange juice. Bring to a simmer and cook until rhubarb has softened, about 10 minutes.
  2. Transfer to food processor and puree. Let cool completely.
To make the custard:
  1. In a large bowl, whisk together egg yolks and 2 tablespoons sugar. Set aside.
  2. In a heavy bottomed saucepan, whisk together half and half, cream, milk, and 1 cup of sugar. Heat until sugar dissolves and begins to simmer.
  3. Adding about ¼ of a cup at a time, pour 1 cup of simmering milk mixture into the egg yolks, whisking constantly so eggs temper.
  4. Transfer egg mixture back to saucepan with remaining milk and simmer for an additional 5 minutes, until custard starts to thicken.
  5. Remove saucepan from heat and add in vanilla. Transfer to fridge and let cool completely, for at least 4 hours but up to overnight.
  6. When ready to prepare ice cream, follow your machine's instructions, adding the rhubarb compote in at the last 5 minutes. Transfer to a container and freeze overnight before serving.

Recipe adapted from Martha Stewart.

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