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.
How to make Rhubarb Ice Cream from scratch:
- Start with frozen and defrosted rhubarb. Puree the rhubarb until it’s very soft.
- Strain the pureed rhubarb through cheesecloth to extract the juice.
- You’ll be left with just the rhubarb fiber. This can be composted.
- Heat up the cream and rhubarb juice. Combine the yolks with the sugar.
- 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.
- Chill the custard before churning in your ice cream maker.
- Churn the ice cream according the to the directions for your ice cream machine.
- Transfer the ice cream to a container and freeze overnight until firm.
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
More unique homemade ice cream recipes:
- Raspberry Ice Cream
- 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
- 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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