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Rhubarb Ice Cream


  • Yield: 1 1/2 quarts 1x

Ingredients

Scale
  • 2 c. half and half
  • 1 1/2 c. whole milk
  • 1 c. heavy cream
  • 1 c. + 2 tbsp. sugar
  • dash of sea salt
  • 3 egg yolks
  • 1 tbsp. vanilla extract
  • Rhubarb Swirl
  • 4 c. rhubarb, chopped
  • 1/4 c. sugar
  • 1/4 c. orange juice, fresh

Instructions

  1. 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.
  2. In a bowl, whisk together egg yolks and 2 tablespoons of sugar.
  3. 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.
  4. 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.
  5. 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.
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