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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!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Portions
Calories 340 kcal
Ingredients
For the base
- 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 x recipe rhubarb jam see below
Rhubarb Jam
- 450 g rhubarb* to yield about 3 1/2 to 4 cups once chopped
- 3/4 cup sugar
- 1 vanilla bean
Instructions
For the jam
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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.
For the ice cream base
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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.
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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 overnight.
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The next day, puree 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.
Recipe Notes
Store the ice cream in a sealable plastic container.