"RHUBY TUESDAY'S" Rhubarb Ice Cream

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 :).