Hey rhubarb lovers. This Rhubarb Ice Cream recipe is for you. It’s tangy with a distinctively rhubarby flavor. And the color is soooo pretty.
Ice Cream recipes are generally very simple with a fairly short list of ingredients. I mean, basically, it’s just frozen cream.
But of course there’s plenty of chemistry working behind the scenes in every ice cream recipe. If you’re a geek like me and enjoy the science behind a recipe, you should visit this post about making Homemade Ice Cream.
Why bother to make homemade ice cream?
There are plenty of great ice creams available in the market. So why go to the trouble to make your own?
Although there are hundreds of ice cream brands and flavors in my local market, I have never seen a container of Rhubarb Ice Cream on the shelf.
I make my own ice cream not only because it’s fun, but also because I can create virtually any flavor I want.
Scroll through the process photos to see how to make Rhubarb Ice Cream from scratch:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Rhubarb Ice Cream
- 1 1/2 pounds rhubarb (frozen and defrosted)
- 12 oz heavy cream (1 1/2 cups)
- 6 egg yolks
- 8 oz granulated sugar (1 cup)
- In a food processor, puree the rhubarb for 4-5 minutes until it looks like applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You'll need 1 1/2 cups (12 oz, 360ml) juice. Extra juice can be frozen and used for another purpose. If you have less than 1 1/2 cups make up the difference with whole milk.1 1/2 pounds rhubarb
- Combine the rhubarb juice and cream in a small saucepan. Heat the mixture over medium high heat until scalding hot.12 oz heavy cream
- While the cream heats up, whisk together the yolks and sugar in a small bowl.6 egg yolks, 8 oz granulated sugar
- Once the cream mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and pour back into the bowl from the yolks.
- Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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