"Homemade rhubarb ice cream, made with a classic egg-yolk custard base that's cooked, chilled, and then churned in the ice cream maker"
Rhubarb Frozen Custard
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Prep time 30mins
Cook time 20mins
Serves or Makes: 2 quarts
Recipe Card
ingredients
- 2 tablespoons unsalted butter
- 2 1/2 cups diced rhubarb, (fresh or frozen)
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1 teaspoon vanilla
Method
Step 1
In a medium saucepan, melt the butter over medium heat. Add the rhubarb and 1/2 cup sugar. Simmer for 10 minutes, stirring occasionally, until the rhubarb is juicy and soft. Let cool for a few minutes, then pour into a blender and puree until smooth. Set aside.
Step 2
In a saucepan, whisk together the remaining 1/4 cup sugar with the cream, milk and egg yolks. Whisk constantly, cooking the custard over medium heat, for about 10 minutes, until thick enough to coat a spoon. Remove from the heat and pour the custard through a fine mesh strainer to remove any bits of cooked egg.
Step 3
Whisk the rhubarb puree and the vanilla into the custard. Cover with plastic wrap, right against the surface of the custard to prevent a skin from forming, and refrigerate until very well chilled, preferably overnight.
Step 4
Churn the chilled custard according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.