RHUBARB ICE CREAM
1 pound rhubarb, cut into 1/2-inch pieces,
about 3 1/2 cups
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream
In a saucepan, combine rhubarb and 3/4 cup
sugar. Cover and cook over low heat until rhubarb releases its juices, about 5
minutes. Uncover and cook over medium heat, stirring frequently until most of
water evaporates and rhubarb has a soft jam like consistency, about 20 minutes.
Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk
and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into
yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick
enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve,
strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least
2 hours or as long as overnight.
Freeze in an ice-cream maker to
manufacturer's instructions. (Adapted from Williams-Sonoma Taste)