Rhubarb Ice Cream
I’m standing in a fog. The windows are translucent. I can’t see my next step. Although I know it’s infront of me based on experience. But if I quit moving forward, I’ll soon be paralyzed. With muscles atrophied from lack of use.
Fear. Decisions. Change. Deadlines. They can do that to you. Make you stop dead in your tracks. Whisper little lies of inadequacy. They’re like speed bumps. In the fog. Reminding you that the road is rough. And it’s far from perfect.
However, I’m standing in the fog with clarity. Knowing that the sun will rise soon. The haze will burn off. And I will be moving forward. Into the speed bumps. Allowing them to teach me. But not stop me. Because I know it’s a road worth walking.
But while I wait for the sun, I’ll enjoy a scoop of rhubarb ice cream before it melts.
Ingredients
Instructions
- In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.
- In a bowl, whisk together egg yolks and 2 tablespoons of sugar.
- Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
- Pour mixture in a large bowl over a fine mesh sieve to catch any clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
- Meanwhile, place rhubarb, sugar, and orange juice in a sauce pan. Cover and cook over medium heat until rhubarb is soft, about 10 minutes. Puree mixture in food processor until smooth. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Once ice cream mixture is cold, make according to your machine’s instructions. Add rhubarb in at the end, swirling through the ice cream. Place in freezer again if ice cream is too soft.
Inspired by Bi-Rite Creamery via Martha Stewart
PS—Check out my post over at Mint today.
Beautiful post, I know that feeling all too well. There’s something about a pink swirl of rhubarb running through some ice cream though that warms the heart.
You have such a gift of putting ‘feelings’ into ‘words’. I love this post, and I love you!
With a bowl of rhubarb ice cream in front of you, I hope that fog will dissipate and things will turn warm and sunny soon.
How can they not? This ice cream too cheery for words.
Love this post. Probably because I am feeling so much the same way. And made rhubarb ice-cream this weekend. It kinda helps.
This sounds so tasty! I absolutely love this idea!
This looks amazing! Such great flavor, and so pretty…lovely ice cream!
Beautifully written! Somehow I feel like I can relate, now I just need the ice cream part.
What ice cream maker do you use? I’ve been thinking of getting the Cuisanart one.
I loved this post! I’ve felt that same fog recently along with the need to make a sweet rhubarb treat.
I could use this ice cream right about now. Good luck with everything, Melissa!
[...] planning what my first batch of summer homemade ice cream will be. Melissa’s recipe for Rhubarb Ice Cream is currently holding first place on my list. Doesn’t it look divine? One thing is for sure, [...]
I love rhubarb ice cream. I like the addition of orange juice – I will have to try this next time. Lovely photos as always, Melissa!
love the idea of the swirl!
Love those bowls and I can never resist a pretty swirl.
I’m right there with you…except I don’t have any rhubarb ice cream to eat while I wait! I’ve actually never had rhubarb in ice cream before, but it looks incredible.
I hope everything is going as smoothly as it can for you. And if you need a friend or someone to bake with and take pictures with when you move to this area, don’t hesitate to send me a message…really.
Simply amazing stuff.