Divine Rhubarb Ice Cream – creamy & dreamy


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Today’s divine Rhubarb Ice Cream is the perfect ice cream flavour to kick-start the season of frozen treats. The idea for this ice cream was born during our last trip to my favourite ice cream parlour!

Creamy Rhubarb Ice Cream Recipe Jeni Britton Bauer Ice Cream Base

I love ice cream parlours. I come from a country where they are the centre of social life. Getting an ice cream is not only the ultimate expression of summertime relaxation but also a social event! The ice cream parlour would be the place where you meet your girlfriends to have a coffee, a scoop of ice cream and a glass of prosecco while catching up on the gossip. There is always outdoor seating making it THE spot for people watching and a great first date location for those too young to get drinks at a bar.

On our last trip to Cochrane, AB -or shall I say on our last pilgrimage to MacKays Ice Cream Parlour we got to try their strawberry rhubarb pie ice cream. I really liked it but it didn’t really stand a chance hidden under big scoops of Maple Bacon and Chocolate Ice Cream. You all know what happens at the bottom of your ice cream cup on a very hot day. With rhubarb being such a subtle flavour I didn’t taste it at all. I still really loved the idea of incorporating rhubarb into ice cream though and wanted to make a pure straightforward Rhubarb Ice Cream. When I found this recipe, which also happened to use my all time favourite ice cream base, I was sold!

cochrane downtown

The recipe for this pretty pink rhubarb ice cream is pretty straightforward and you might even have everything standing in the fridge already.

I all starts with Jeni’s Ice Cream Base, which I use for all of my homemade ice creams now. It’s the best and easiest way to achieve a professional look and texture at home! Note that you do need an ice cream maker for this recipe!

For our Rhubarb Ice Cream, we start by making a vanilla infused rhubarb jam which is absolutely addictive by the way! Rhubarb and vanilla just belong together! Not eating this Jam by the spoonful is the hardest part of this recipe! Be strong, store it in the fridge to cool. We’ re gonna mix it with the cooled ice cream base later and you’ll be soon rewarded for your patience!

rhubarb ice cream

Rewarded with this creamy dreamy rhubarb ice cream!

rhabarber eis rezept

I was not sure whether the subtle rhubarb flavour would come through strong enough in a cold ice cream but let me tell you it does! A Rhubarb Lover’s Ice Cream Dream!

best rhubarb ice cream recipe

I love the contrast between the creaminess and the tanginess of the rhubarb in this refreshing ice cream! It’s like the perfect mix!

If you love this ice cream base as much as I do, check out this recipe for Toasted Basmati Rice & Coconut Ice Cream 

rhubarb ice cream
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Rhubarb Ice Cream

Creamy, melt in your mouth ice cream thanks to Jeni Britton Bauers Ice Cream Base! A rhubarb vanilla jam infuses the ice cream with lovely rhubarb flavour!
Course Dessert
Cuisine canada, usa
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Portions
Calories 340 kcal
Author Kiki Johnson

Ingredients

  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp. light corn syrup
  • 1/4 tsp. kosher salt
  • 3 tbsp. cream cheese 1.5 oz, softened
  • 1 recipe rhubarb jam see below
  • about a pound of rhubarb* to yield about 3 1/2 to 4 cups once chopped
  • 3/4 cup sugar
  • 1 vanilla bean

Instructions

  1. Wash and slice the rhubarb and bring it to a boil with sugar, the scraped out vanilla pod and the vanilla caviar. Let simmer covered for about 5 minutes. Lift the lid, take the immersion blender to it to make it smoother and let simmer until the rhubarb has reached a jam like consistency. Let cool in the fridge.
  2. For the ice cream base
  3. In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled or just chill it in the fridge over night. The next day, pure your jam with the ice cream base using an immersion blender. Pour the mixture into an ice cream maker and process according to manufacturer's instructions. I did this in two batches as my ice cream maker has a 500 ml limit. Transfer ice cream to a storage container and freeze until set.

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