Rhubarb Ice Cream Recipe

🧂 Ingredients

• 1 1/2 pounds rhubarb

  (frozen and defrosted)
• 12 oz heavy cream

  (1 1/2 cups)
• 6 egg yolks
• 8 oz granulated sugar

  (1 cup)

Instructions

• 1 In a food processor, puree the rhubarb for 4-5 minutes until it looks like
  applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You'll
  need 1 1/2 cups (12 oz, 360ml) juice. Extra juice can be frozen and used for
  another purpose. If you have less than 1 1/2 cups make up the difference with
  whole milk.
• 2 Combine the rhubarb juice and cream in a small saucepan. Heat the mixture over
  medium high heat until scalding hot.
• 3 While the cream heats up, whisk together the yolks and sugar in a small bowl.
• 4 Once the cream mixture is scalding hot, pour it into the bowl with the yolks and
  whisk to combine
• 5 Return the entire mixture to the saucepan and heat over medium low heat,
  stirring constantly. Cook the custard until it thickens enough to coat the back
  of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove
  from the heat and pour back into the bowl from the yolks.
• 6 Cover the bowl and chill until very cold. At least 4-5 hours or over night.
• 7 Freeze according to the directions for your ice cream machine.
• 8 When the ice cream is ready, scoop it into a container and smooth to an even
  layer. Lay a piece of plastic wrap directly on the surface of the ice cream,
  cover tightly and freeze until firm.

Nutrition Info