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 by Things I Made Today at https://www.thingsimadetoday.com/2014/05/20/rhubarb-ice-cream/