Rhubarb Ice Cream Recipe

4.84 from 6 reviews

Delicious and creamy homemade ice cream flavored with rhubarb. Pure rhubarb juice makes an ice cream with a tangy, distinctively rhubarby flavor.

Prep Time: 10

Bake Time: 10

Additional Time: 6

Total Time: 6 20

12 servings

In a food processor, puree the rhubarb for 4-5 minutes until it looks like applesauce. Strain the rhubarb through cheesecloth to remove the fiber. You'll need 1 1/2 cups (12 oz, 360ml) juice. Extra juice can be frozen and used for another purpose. If you have less than 1 1/2 cups make up the difference with whole milk.
1 1/2 pounds rhubarb
Combine the rhubarb juice and cream in a small saucepan. Heat the mixture over medium high heat until scalding hot.
12 oz heavy cream
While the cream heats up, whisk together the yolks and sugar in a small bowl.
6 egg yolks, 8 oz granulated sugar
Once the cream mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and pour back into the bowl from the yolks.
Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Freeze according to the directions for your ice cream machine.
When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.