Rhubarb and Custard Ice Cream – doesn’t that sound like a dreamy combination? This unique frozen dessert marries the bright, zingy flavor of rhubarb with the rich, velvety custard base. It’s a match made in ice cream heaven.
About the Recipe
You’ve got to try this Rhubarb and Custard Ice Cream. It’s a delightfully unique spin on a classic dessert that lets the fresh, vibrant taste of rhubarb shine. The custard base is luxuriously smooth and adds the perfect creamy contrast.
Why You’ll Love This Recipe
There are so many reasons to adore this Rhubarb and Custard Ice Cream recipe. First off, it celebrates the glory of spring rhubarb in all its tangy splendor. The homemade custard is ridiculously rich and indulgent. And the two components play off each other beautifully – the sweet creaminess balances the rhubarb’s bright tartness. It’s an utterly refreshing frozen treat.
Rhubarb and Custard Ice Cream
Cooking Tips
For the best results, cook the rhubarb just until tender – you want it to hold its shape and texture. Let the custard mixture thicken enough to coat the back of a spoon for that signature creamy consistency. And don’t skip the step of beating the ice cream partway through freezing – it helps create an incredible velvet-smooth texture.
Serving and Storing Suggestions
This luscious Rhubarb and Custard Ice Cream is best enjoyed right after churning when it has that amazing soft-serve consistency. Scoop it into bowls or sugar cones for the ultimate refreshment. It can be stored in an airtight container in the freezer for up to a week. Allow to sit at room temperature for 5-10 minutes before scooping for improve creaminess. Makes about 1 quart.
Similar Recipes
- Strawberry Rhubarb Swirl Ice Cream
- Rhubarb Crisp Ice Cream
- Custard Ice Cream with Raspberry Sauce
- Lemon Curd Ripple Ice Cream
Nutrient Benefits
While without a doubt an indulgent treat, this homemade ice cream packs in some nutritional perks too. The rhubarb is an excellent source of fiber, vitamin C, and antioxidants. And the custard base provides calcium, protein, and vitamin D from the dairy. Enjoy in reasonable portions for a delightful splurge.
Rhubarb and Custard Ice Cream
Ingredients
- 225 gms Rhubarb (cut into bite sized pieces)
- 1 cup Sugar (granulated)
- 1 cup Whole Milk
- 1/4 cup Half-and-Half
- 1/2 tsp Vanilla Extract
- 2 to 3 Egg Yollks
- Salt (a small pinch)
Instructions
- Heat a pan over moderate flame.
- Add the rhubarb, 1/8tsp of sugar and 1 tblsp water.
- Cook, covered, for 5 to 8 minutes or until rhubarbs are tender.
- Transfer to a blender and puree.
- Keep aside to cool.
- Meanwhile combine the egg, remaining sugar and salt in a bowl.
- Heat the milk and half-and-half in a pan till hot.
- Add this to the egg mixure.
- Add the vanilla extract and place the bowl over a pan of gently simmer water and stir till the custard starts to coat the back of a spoon.
- Remove the bowl, cover and keep in the fridge.
- Once it is cold, mix with the rhubard puree and freeze for 2 hours, covered, until frozen.
- Remove and beat it with a fork.
- Freeze again for 2 hours and serve.
- This keeps good for up to 1 week if stored in the freezer.
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Frequently Asked Questions
Can I use frozen rhubarb?
Surely. Thawed frozen rhubarb works great as a substitute for fresh. Just be sure to drain off any excess liquid before cooking it down into the puree.
How do I prevent the custard from curdling?
The key is gently heating the custard while stirring constantly. Cook it over a double boiler or banned marie rather than directly over high heat. And don’t let it boil – just cook until it thickens enough to coat the back of a spoon.
What is half-and-half exactly?
Half-and-half is a cream product that’s a mixture of equal parts whole milk and light cream. It adds richness to recipes while being slightly lighter than heavy cream.
Why do I need to beat the ice cream while freezing?
Beating or stirring the ice cream with a fork periodically as it freezes helps incorporate air and prevent ice crystals from forming. This creates that dreamy, scoopable texture we all crave.
How can I make this recipe vegan?
For a vegan version, substitute full-fat coconut milk for the dairy products. Replace the egg yolks with a slurry made from plant-based milk and arrowroot or cornstarch. Use your favorite vegan sweetener in place of the granulated sugar. The rhubarb puree is already vegan, so no changes needed there.
