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Rhubarb Vanilla Ice Cream

A delightful ice cream that combines the tartness of rhubarb with the sweetness of vanilla, perfect for warm days.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rhubarb Jam
  • 1 cup 1 cup rhubarb, chopped Chopped into small pieces for quicker cooking.
  • 1/2 cup 1/2 cup sugar (for rhubarb jam)
  • 1 tablespoon 1 tablespoon lemon juice
For the Ice Cream Base
  • 2 cups 2 cups heavy cream
  • 1 cup 1 cup whole milk
  • 3/4 cup 3/4 cup sugar
  • 1 tablespoon 1 tablespoon vanilla extract
  • 4 pieces 4 egg yolks Make sure the cream mixture is warm, but not hot, when adding the yolks.

Method
 

Prepare the Rhubarb Jam
  1. In a saucepan, combine the chopped rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat until the rhubarb is soft.
  2. Blend the mixture until smooth and let it cool down.
Make the Ice Cream Base
  1. In another saucepan, whisk together the heavy cream, milk, 3/4 cup sugar, and vanilla extract. Heat this mixture until it is warm, but do not let it boil.
  2. In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to the egg yolks while whisking constantly to temper the yolks.
  3. Return the mixture to the saucepan and cook over low heat until it thickens slightly, about a few minutes.
  4. Strain the thickened mixture into a bowl and mix in the cooled rhubarb jam until well combined.
Chill and Churn
  1. Chill the mixture completely in the refrigerator.
  2. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
  3. After churning, transfer the ice cream to a container and freeze until firm.

Notes

For a smoother texture, blend the rhubarb thoroughly before cooling. Allow enough time for the ice cream to freeze completely before serving for the best consistency.