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:
I am obsessed with the unique flavor of rhubarb. You too? Here are a few more recipes for you to try:
- Classic Rhubarb Pie
- Rhubarb Crumb Pie
- Rhubarb Summer Pudding
- Rhubarb Crumb Cake
- Rhubarb Fritters
- Rhubarb Upside Down Cake
- Rhubarb Shortcakes
- Rhubarb Crumb Bars
- Rhubarb Sorbet
- Rhubarb Meringue Tart
Here are some more unique homemade ice cream recipes: Carrot Cake Ice Cream, Malted Milk Ice Cream, Blueberry Ice Cream, Chai Tea Ice Cream, Lavender Honey Ice Cream, White Chocolate Ice Cream with Chocolate Truffles and Brown Sugar Ice Cream.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Rhubarb Ice Cream Recipe
- 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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Saturday 14th of May 2022
I had enough liquid drain off from my thawed rhubarb that I didn't need to blend and strain. The liquid was pale and barely tinged the cream. Tasted great, though!
Friday 13th of May 2022
What make/model of ice cream machine are you using?
Saturday 14th of May 2022
I have a Cuisinart. The same model I show in the recipe card (I'm obliged to say...As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.) I also have the ice cream bowl for my KitchenAid mixer which works well too.