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Cream Flavors -> Rhubarb Ice Cream
Rhubarb Ice Cream
cream recipe is usually made with chopped rhubarb,
sugar, heavy cream, vanilla ice , and also milk. A rhubarb
ice cream recipe and other recipes for ice cream
If you love the tang of rhubarb
and the custard richness of ice
cream, you'll swoon over this. Inspired by the
lush green and red rhubarbs that brighten up the market come
May and June, it is cool, refreshing, and singular. The compote
that accompanies it is purposely tangy as well. Add more sugar
if you like, to balance the ice cream.
3 cups (750 ml) whole milk
1/2 cup (125 ml) Crème Fraiche, or heavy (or whipping)
4 large egg yolks
1/2 cup (100 g) sugar
1 pound (500 g) rhu6arb stalk, trimmed
14 ounces (420 g) rhubarb
stalk, trimmed, peeled, and diced
1 tablespoon water
1/4 cup (50 g) Vanilla Sugar*
6 ounces (180 g) ripe strawberries, hulled
Copper fennel fronds, for garnish (optional)
To make Vanilla
ice cream Sugar: Place 2 fresh vanilla beans
into 8 cups sugar and store in an airtight container for at
least 1 week.
Make the ice cream:
Using the milk, crème fraiche, egg yolks, and sugar,
prepare custard according to the directions in making a Custard.
After cooling the custard,
refrigerate it, covered, until it is well chilled, 2 to 3
Cut the rhubarb in large chunks,
place them in a food processor, and process until they make
a chunky mixture -- not quite a puree, but as close as you
can get to that. Moisten a cotton tea towel, and place it
in a bowl with the edges hanging over the sides. Transfer
the rhubarb to the bowl, and bring the ends of the towel up
and around it. Squeeze the rhubarb to extract 1 cup (250 ml)
of juice. Discard the rhubarb.
Remove the custard from the
refrigerator and whisk in the rhubarb juice. Freeze the mixture
in an ice-cream maker according to the manufacturer's instructions.
While the ice
cream is freezing, prepare the compote: Place
the diced rhubarb, the water, and the vanilla sugar in a very
medium size heavy saucepan over medium-high heat. Cover and
bring to a boil. Reduce the heat to medium so the rhubarb
is cooking gently but at consistently, and cook until it is
completely tender, stirring once or twice, 10 to 15 minutes.
Remove from the heat.
Cut the strawberries
ice cream lengthwise into thin (1/8 inch; 1/4 cm)
slices, and add them to the rhubarb. Shake the pan to distribute
them, and let the sauce cool to lukewarm.
To serve, divide the ice cream
among six bowls. Spoon the compote around the ice cream, and
garnish with the fennel fronds if desired.