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Rhubarb Ice Cream

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:

Defrosted rhubarb in a food processor before and after being pureed.
Start with frozen and defrosted rhubarb. Puree the rhubarb until it’s very soft.
three photos showing pureed rhubard being strained through cheesecloth.
Strain the pureed rhubarb through cheesecloth to extract the juice. You’ll be left with just the rhubarb fiber. This can be composted.
A pot of cream on the stove next to a bowl of egg yolks.
1. Heat up the cream and rhubarb juice. Combine the yolks with the sugar. 2. Heat the cream until it’s scalding hot, but not at a full boil. “Liason” the yolks into the cream to make the custard base.
a large glass measuring cup of custard on a refrigerator shelf.
Chill the custard before churning in your ice cream maker.
Rhubarb ice cream in an ice cream maker before and after churning.
Churn the ice cream according the to the directions for your ice cream machine.
a closeup shot of ice cream coming out of an ice cream maker.
Transfer the ice cream to a container and freeze overnight until firm.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe
4.50 from 2 reviews

Rhubarb Ice Cream

Delicious and creamy homemade ice cream flavored with rhubarb. Pure rhubarb juice makes an ice cream with a tangy, distinctively rhubarby flavor.
Prep Time10 mins
Bake Time10 mins
Additional Time6 hrs
Total Time6 hrs 20 mins
12 servings

Ingredients

  • 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)

Instructions

  • 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.

Equipment

My Book
Food Processor
Ice Cream Maker
Sieve
Ice Cream Scoop
Freezer Storage Containers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Serving: 8g | Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 129mg | Sodium: 14mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 604IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating




Ed

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!

Steve

Friday 13th of May 2022

What make/model of ice cream machine are you using?

Eileen Gray

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.