This Easy Homemade Rhubarb Ice Cream is both sweet and tangy, making it a perfect treat for warm days. It’s creamy, dreamy, and super simple to make at home!
What I love about this ice cream is how surprising the rhubarb flavor is—it’s like summer in a bowl! A scoop of this fresh delight can brighten any day. 🍦
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is essential for that tart flavor. If you can’t find it, consider using diced strawberries or raspberries for a different fruit twist, which will also balance beautifully with the cream.
Sugar: I use granulated sugar, but you may substitute with brown sugar for a deeper flavor. For a low-calorie option, sweeteners like honey or agave syrup can work, but adjust the quantity as needed.
Heavy Cream: The heavy cream gives the ice cream its rich texture. You can use half-and-half if you want a lighter version, but the texture will be less creamy. Coconut cream is a great dairy-free option to keep it rich!
Egg Yolks: These add creaminess and stability to your ice cream. If you’re avoiding eggs, you can try using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) as a thickening agent instead.
How Do I Get a Smooth Ice Cream Texture?
Achieving a smooth texture is crucial to avoid icy bits in your ice cream. Here’s how to do it:
- Make sure to cook the custard gently and stir constantly. This helps prevent curdling and ensures a creamy base.
- Chill your mixture thoroughly before churning. This allows the mixture to thicken and improves the texture once frozen.
- Don’t skip the straining step after pureeing the rhubarb. Straining removes any fibrous bits that could make the texture less smooth.
- Finally, churn the ice cream until it’s thick, but don’t overdo it—just until it reaches the right consistency!
These little tips will have you serving up ice cream that’s creamy and delightful every time! Enjoy your homemade rhubarb ice cream! 🍦
Easy Homemade Rhubarb Ice Cream
Ingredients:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar, divided
- 1/2 cup water
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
Time Needed:
This recipe takes about 20 minutes of active preparation time, plus at least 4 hours for chilling the mixture and 4 hours for freezing the ice cream. Overall, you’ll spend around 8 hours waiting for the ice cream to be ready, but most of that time is hands-off while it chills and firms up!
Instructions:
1. Cook the Rhubarb:
In a medium saucepan, add the chopped rhubarb, 1/2 cup of sugar, and the water. Bring this mixture to a boil over medium-high heat. Once boiling, lower the heat and let it simmer for about 8-10 minutes, or until the rhubarb is very tender and starting to break apart. This will help to release its flavors!
2. Puree the Rhubarb:
After removing the saucepan from the heat, allow the mixture to cool slightly. Then carefully transfer the rhubarb mixture to a blender or use an immersion blender to puree it until smooth. Strain the pureed mixture through a fine mesh sieve into a bowl to remove any large pieces or fibers. Set the rhubarb puree aside to cool completely.
3. Prepare the Ice Cream Base:
In another medium saucepan, combine the whole milk and 1 cup of the heavy cream. Heat this mixture over medium heat until it’s warm but not boiling. You want to warm it just enough to mix with the eggs.
4. Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until the mixture is pale and thick. This process helps create a lovely creamy texture.
5. Temper the Eggs:
Slowly drizzle the warm milk mixture into the egg yolks while whisking constantly. This step is crucial to prevent the eggs from scrambling. You’re slowly bringing up the temperature of the eggs without cooking them outright.
6. Cook the Custard:
Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula. You’ll know it’s ready when it thickens and coats the back of the spoon—typically around 170-175°F. Don’t rush this part to ensure a silky custard!
7. Combine Custard and Rhubarb:
Remove the saucepan from heat. Stir in the vanilla extract, a pinch of salt, the remaining cup of heavy cream, and the cooled rhubarb puree. Mix everything together until it’s fully combined.
8. Chill the Mixture:
Transfer the mixture to a bowl, cover with plastic wrap, and chill in the fridge for at least 4 hours—overnight is even better if you can wait!
9. Freeze in Ice Cream Maker:
Once chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, which usually takes around 20-25 minutes.
10. Freeze to Firm Up:
Once churned, transfer the ice cream to a freezer-safe container, smoothing the top. Cover it well and freeze for at least 4 hours to firm it up further before serving.
11. Serve:
Finally, scoop the ice cream into bowls or cones and enjoy your delicious homemade rhubarb ice cream! It’s perfect as a refreshing treat on hot days!
This recipe makes about 1 quart of creamy, tangy rhubarb ice cream, perfect for a refreshing summer dessert. Enjoy! 🍦
FAQ: Easy Homemade Rhubarb Ice Cream
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can use frozen rhubarb! Just be sure to thaw it completely and drain any excess liquid before cooking. The flavor will still be delicious, but the texture might be slightly softer.
What If I Don’t Have an Ice Cream Maker?
No problem! You can still make this ice cream. After chilling the mixture, pour it into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes for about 2-3 hours until it’s creamy and fully frozen.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It should stay fresh for about 2-3 weeks. To soften it for serving, let it sit out at room temperature for a few minutes before scooping.
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half for a lighter option or coconut cream for a dairy-free version. However, using heavy cream will give you the richest, creamiest texture.
