Rhubarb Ice Cream
- 4 cups chopped rhubarb
- ¼ cup sugar
- 1 TBSP lemon juice
- 2 lg egg yolks and 1 large egg
- 2/3 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp vanilla (instead of vanilla, 1 tsp grated orange rind
Prepare ice cream maker according to manufacturer’s instructions.
4 cups chopped rhubarb
¼ cup sugar
1 TBSP lemon juice
Mix in a small saucepan and cook over medium heat, stirring regularly, for 12-15 minutes until the fruit is soft and liquid is absorbed. Cool. Puree the mixture in a food processor or blender.
2 lg egg yolks and 1 large egg
2/3 cup sugar
1 cup whole milk
2 cups heavy cream
1 tsp vanilla (instead of vanilla, 1 tsp grated orange rind
Whisk together eggs, sugar and milk. In a saucepan, heat the cream until it starts to bubble at the edges. Don’t boil. Temper the egg mixture by gradually adding drizzling the hot cream into the egg mixture. Blend and return to the saucepan. Cook, stirring constantly, over medium heat until the mixture coats a spoon and appears to be custard-like. Make sure it doesn’t boil. Pour the custard through a sieve to remove any bits. Allow it to cool in a bowl covered with plastic wrap and then refrigerate until very cold. I let the custard chill for 24 hrs.
Mix the rhubarb puree into the custard. Pour into the frozen bowl of the ice cream maker and churn using manufacturer’s instructions. Put into freezer containers leaving at least a 1.5 inch headspace. To prevent crystallization, put a piece of parchment paper on top of the ice cream and then add the lid.
To serve, bring the ice cream out of the freezer for at least 10 minutes to soften and make it scoopable.