This Easy Homemade Rhubarb Ice Cream is a tasty treat that’s both creamy and tangy! With fresh rhubarb cooked right into it, the flavor is simply wonderful.
Making this ice cream is a breeze. All I do is mix the ingredients, chill, and churn. You’ll want to save some for later, but I promise it’s hard to resist eating it all at once! 🍦
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is essential for that tart flavor. If it’s not in season, you can use frozen rhubarb. Just thaw it and drain excess water before cooking.
Granulated Sugar: This recipe uses sugar to balance the tartness of rhubarb. You can substitute with honey, agave, or a sugar alternative like stevia for a lower-calorie version. Adjust the amount based on sweetness preference.
Heavy Cream and Whole Milk: Cream gives that rich texture. If you’re looking for a lighter option, you can use half-and-half or a milk alternative like coconut cream. Just remember, it may change the flavor a bit.
Egg Yolks: These make the ice cream rich and creamy. If you prefer to skip the eggs, a pre-made custard or a vegan alternative (like silken tofu blended until smooth) could work, but the texture will differ.
How Do I Make the Perfect Custard Base for Ice Cream?
Making a smooth custard base can seem tricky, but it’s really rewarding! The key is to prevent the eggs from scrambling while combining them with the hot milk mixture.
- Warm the cream and milk gently, stirring to avoid boiling.
- Whisk your egg yolks thoroughly with sugar in a separate bowl until light and fluffy.
- To temper the eggs, gradually add small amounts of the hot cream to the yolks while whisking. This slowly raises the temperature of the eggs without cooking them.
- Once tempered, pour the warmed egg mixture back into the saucepan with the remaining cream, and stir slowly over medium heat until it thickens.
Rest assured, if you take your time, you’ll have a silky custard that forms the base of your delicious ice cream!
Easy Homemade Rhubarb Ice Cream
Ingredients You’ll Need:
For the Rhubarb Compote:
- 4 cups fresh rhubarb, chopped
- ¾ cup granulated sugar
- 1 cup water
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
Time Needed:
This delicious rhubarb ice cream takes about 30 minutes to prepare, plus chilling time. Allow at least 4 hours to cool the custard in the fridge, and then an additional 3-4 hours for the ice cream to freeze after churning. All in all, it’s well worth the wait for this sweet-tart treat!
Step-by-Step Instructions:
1. Make Rhubarb Compote:
In a medium saucepan, combine the chopped rhubarb, ¾ cup of sugar, and 1 cup of water. Bring this mixture to a boil, then reduce the heat and let it simmer until the rhubarb is soft and breaks down, which should take about 10-15 minutes. After cooking, remove from heat and allow to cool. Once it’s cool, puree the mixture using a blender or food processor until smooth. Set this aside for later.
2. Prepare Ice Cream Base:
In another saucepan, combine the heavy cream and milk. Warm this mixture over medium heat until it’s hot but not boiling. Keep a close eye to ensure it doesn’t boil over!
3. Whisk Egg Yolks and Sugar:
In a mixing bowl, whisk together the egg yolks, the remaining ¼ cup of sugar, and a pinch of salt until the mixture is pale and thick. This step is crucial for creating a rich custard base.
4. Temper the Eggs:
To avoid cooking the eggs, slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This is called tempering. Then, pour the tempered yolk mixture back into the saucepan with the rest of the cream mixture.
5. Cook Custard:
Warming the mix on medium heat, stir constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon, roughly around 170-175°F (77-80°C). Be careful—do not let it boil!
6. Strain and Chill:
Once you’ve reached the right consistency, remove the custard from the heat and strain it through a fine mesh sieve into a clean bowl to catch any curdled bits. Stir in the vanilla extract. Allow this to cool slightly before you refrigerate it until it’s very cold (at least 4 hours, or ideally overnight).
7. Combine Rhubarb and Custard:
When your custard has chilled, gently fold in the rhubarb puree until it’s well combined. Taste it! You can adjust the sweetness if you think it needs more sugar!
8. Churn Ice Cream:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions, which usually takes about 20-25 minutes until it’s thick and creamy.
9. Freeze:
Once churned, transfer the ice cream to a freezer-safe container. Freeze it for at least 3-4 hours to firm up before you dig in.
10. Serve:
Finally, scoop the delicious homemade rhubarb ice cream into bowls or cones and enjoy your refreshing dessert! It’s the perfect way to celebrate rhubarb season.
This easy homemade rhubarb ice cream is a treat with its beautiful pale pink color and sweet-tart flavor. Enjoy every creamy bite!
FAQ about Easy Homemade Rhubarb Ice Cream
Can I Use Frozen Rhubarb Instead of Fresh Rhubarb?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess water before cooking it down for the compote. This way, you still get that delicious rhubarb flavor.
How Do I Adjust the Sweetness? Can I Use a Sugar Substitute?
Absolutely! You can taste the mixture before freezing and add more sugar if needed to suit your taste. For sugar substitutes, options like honey, agave syrup, or even a sugar alternative like stevia can be used, but remember to check conversion ratios for sweetness levels.
Can I Make This Ice Cream Without Egg Yolks?
Yes, if you want to skip the eggs, you can use a store-bought custard base or try substituting with a commercial egg replacer. Keep in mind, the texture may be different, potentially lighter but still tasty!
What’s the Best Way to Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface before sealing the container. When you’re ready to enjoy it, let it sit at room temperature for a few minutes to soften before scooping.
