Rhubarb ice cream

  • Time cooking time: 30 minutes
  • Yield Serves 8

Ingredients

    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

Preparation

    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)
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