This homemade rhubarb ice cream is a treat that brings a burst of sweet and tart flavors! It’s creamy, refreshing, and super easy to whip up in your kitchen.
I love enjoying this ice cream on a sunny day. It’s perfect for cooling off! Plus, if you’re like me, you might just find yourself sneaking extra scoops when no one’s watching! 😄
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives the best flavor, but if it’s out of season, you can use frozen rhubarb. Just be sure to thaw and drain any excess moisture before cooking.
Sugar: The recipe calls for granulated sugar, but you could use coconut sugar or honey as alternatives, keeping in mind it might slightly alter the taste and sweetness.
Heavy Cream: If you’re looking for a lighter option, try using half-and-half instead of heavy cream. The texture might be a bit less creamy, but it still tastes great!
Egg Yolks: If you’re keeping this egg-free, consider using a starch thickener (like cornstarch) mixed with a bit of milk to get some creaminess.
How Do I Ensure My Ice Cream Is Creamy and Smooth?
The secret to creamy ice cream lies in the preparation of the custard. Be patient and follow these steps for the best results:
- When heating the cream and milk, avoid boiling. This can make your mixture grainy.
- Tempering the egg yolks is essential! Add the warm milk slowly while whisking to prevent scrambling the eggs.
- Straining the mixture removes any bits of cooked egg, ensuring a smooth texture.
- Chill the mixture thoroughly before churning. This helps the ice cream freeze faster in the machine, leading to smaller ice crystals.
Enjoy making this delicious treat! It’s perfect for sharing or keeping all to yourself on a warm day. 🌞
Easy Homemade Rhubarb Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups rhubarb, chopped into small pieces
- 3/4 cup granulated sugar, divided
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
How Much Time Will You Need?
This delicious rhubarb ice cream takes about 20 minutes of active preparation time and requires a chilling period of at least 4 hours (or overnight) to set in the fridge. After churning in your ice cream maker, you will need 2-4 more hours in the freezer for it to become nice and firm. So in total, plan for about 4.5 to 6 hours to make and chill it properly. But trust me, the wait is worth it!
Step-by-Step Instructions:
1. Cook the Rhubarb:
In a medium saucepan, combine the chopped rhubarb and 1/4 cup of sugar. Cook over medium heat, stirring occasionally, until the rhubarb becomes soft and breaks down, which should take about 8-10 minutes. Once done, remove it from heat and allow it to cool completely. If you prefer a smoother texture, you can puree the mixture at this point or leave it chunky for a bit of texture.
2. Make the Custard Base:
In another saucepan, heat the milk and 1 cup of heavy cream over medium heat until it’s steaming, but be careful not to let it boil. While that’s heating, whisk together the egg yolks with the remaining 1/2 cup of sugar and a pinch of salt in a bowl until the mixture is pale and slightly thickened.
3. Combine the Mixtures:
Slowly pour about half of the warm milk mixture into the egg yolks while whisking to temper them (this prevents the eggs from scrambling). Then, pour that mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon (aim for a temperature between 170-175°F / 77-80°C).
4. Strain and Mix:
Once thickened, remove the saucepan from heat and strain the mixture through a fine sieve into a bowl to catch any cooked egg bits. Stir in the vanilla extract, then add the remaining 1 cup of heavy cream and the cooled rhubarb mixture. Mix well to combine.
5. Chill the Mixture:
Cover the bowl and place it in the refrigerator to chill thoroughly for at least 4 hours or overnight. This chilling step is key to ensure your ice cream is creamy and smooth!
6. Churn and Freeze:
Once the mixture is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream is thick and creamy. This usually takes about 20-25 minutes. After churning, transfer the ice cream to a container and freeze it for an additional 2-4 hours until it’s firm.
7. Serve and Enjoy:
When you’re ready to enjoy your homemade rhubarb ice cream, scoop it into glass bowls or cones, and indulge in the delightful flavors! It’s a perfect treat for a warm day or a sweet finish to any meal. Enjoy every creamy, tangy bite!
FAQ for Easy Homemade Rhubarb Ice Cream
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If using frozen rhubarb, just make sure to thaw it and drain any excess moisture before cooking. This will help maintain the right texture for your ice cream.
How Can I Make This Recipe Dairy-Free?
You can substitute the whole milk and heavy cream with coconut milk or any other plant-based milk, like almond or oat milk. For a creamier texture, use full-fat coconut milk in place of heavy cream.
What Should I Do If My Ice Cream Is Too Soft After Churning?
If your ice cream is too soft after churning, simply transfer it to a container and freeze it for a few more hours. This will help it firm up nicely before serving!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer to prevent ice crystals from forming. It will keep well for about 1-2 weeks, but it’s best enjoyed within a few days for optimal flavor and texture.
