Homemade Rhubarb Ice Cream!
Do you like homemade ice cream? We LOVE it and have been making plain vanilla bean ice cream for some time. I have never tried Rhubarb Ice Cream but in the spirit of Rhuby Tuesdays and Summer....I had to try it! I'm glad I did - it's really good. It makes a small batch and I think next time I will double the recipe and even make it a bit thinner by adding more milk.
Here is the slightly modified recipe:
Rhubarb Ice Cream
The recipe says that it serves 8 - not! (maybe 4 - in our family).
3 1/2 Cups Rhubarb - Diced into 1/2 inch pieces
1 Cup Sugar - divided
3 large Egg yolks
2/3 Cup Whole Milk - I used 1 %
1 Cup Whipping Cream
1 tsp. vanilla
In saucepan, combine the 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 the water has evaporated and it has a soft jam consistency (approx. 20 minutes). Watch closely as it can stick and burn easily at this stage. Transfer to a bowl.
Whisk the egg yolks lightly in a seperate bowl. Bring to a boil, gradually whisk the hot milk mixture into the egg yolks. Return to sauce pan and cook over low heat - stirring constantly until mixture thickens slightly and coats the back of spoon. Using a fine sieve, strain mixture into the stewed rhubarb. Add the Cup of whipping cream to the rhubarb. Chill for at least 2 hours. Freeze in an ice cream maker according to manufacturer's instructions.
Note - I tried to skip the step to cook the milk and egg yolks "custard" in a saucepan and instead cooked it in the microwave. It didn't work - the eggs curdled and I had to start over. You need the constant stirring over the low heat to achieve the smooth custard.
Till next time ......... stay cool and make some homemade Ice Cream - it's going to be a hot week and summa arrives tomorrow! You won't regret it :).