Rhubarb Ice Cream is a return to easier occasions when you made your own frozen treats each mid year with fixings you developed yourself. In any case, regardless of whether you don’t have a patio fix or a rhubarb sharing neighbor, get yours from the produce passageway, this is too nice to even think about missing!
Rhubarb is broadly tart, and that really helps the flavor radiate through in this velvety frozen yogurt (you can taste a comparable impact in my new lemon frozen yogurt). The ideal delicate pink shading comes from a few stalks of rhubarb cut and cooked down into a thick compote, all that’s needed is a couple of moments on the oven. In the wake of chilling I crease into an exemplary vanilla custard frozen yogurt base. It stirs up into the prettiest summer frozen yogurt you’ve at any point seen. Gracious, and unquestionably take a taste while it’s agitating, that is probably the best advantage of making your own.
It’s really a vegetable, yet we will in general utilize it as a natural product in cooking. You can see it would seem that celery, despite the fact that the two aren’t connected in any way. You can eat the stalks crude, however they’re suuuuuper tart (not suggested,) so more often than not we cook it with sugar and make it into astounding pastries. Rhubarb’s a tough lasting that develops practically like a weed in numerous pieces of the country, so you may well make them become close by.
You can utilize red, pink, or green rhubarb in this formula, it will not make any difference for the flavor, however the hazier your rhubarb, the prettier your frozen yogurt will be.
Ingredients
compote
- 13 ounces chopped rhubarb (369 grams or about 4 cups)
- 1/4 cup sugar (52 grams)
- 1 Tbsp lemon juice (more to taste)
custard
- 2 large egg yolks
- 1 large egg
- 2/3 cup sugar (135 grams)
- 1 cup whole milk (250 ml)
- 2 cups heavy cream (480 ml)
- 1 tsp vanilla extract (you can also use a vanilla bean)
Instructions
- Stir together the rhubarb, sugar, lemon juice, and a splash of water in a medium saucepan and bring to a simmer over medium heat. Let cook for about 15 minutes, stirring often, until some of the liquid has evaporated and the rhubarb is thick and soft. Be careful not to let it scorch on the bottom of your pan.
- Let the compote cool slightly then puree in a blender or food processor until completely smooth. Chill until cold.
- Meanwhile make the custard. Whisk the egg, yolks, sugar, and milk, making sure to break up the eggs completely. Heat the cream in a medium heavy bottomed saucepan until it starts to steam and gets little bubbles around the edge. Drizzle the hot cream into the egg mixture, whisking constantly. Pour the whole thing back into the pan and heat on medium, stirring constantly, until the mixture just starts to thicken. Do not bring it to a boil.
- Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold.
- Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.
notes and variations
- This recipe is a little larger than others on my blog, and may be a little too much volume for smaller ice cream machines. If you have a smaller 1 quart machine, you may want to reduce the milk or cream by 1/2 cup.
