A unique ice cream flavor you won’t find in stores or ice cream parlors. Tart rhubarb embedded in a vanilla ice cream base makes a delicious treat for the beginning of summer!
Ingredients
Rhubarb ice cream
- Rhubarb 450 g
- Sugar 6 tbsp
- Water 100 ml
- Milk 300 ml
- Heavy cream (30%) 300 ml
- Vanilla sugar 1 packet
- Egg yolks 3
- Sugar 100 g
To serve
- Strawberry sauce 1 packet
Preparation
Step 1: Wash, peel, and chop the rhubarb into pieces. Place in a pan, add water, and sprinkle with sugar. Cook over high heat for a few minutes until soft. Remove from heat, let cool slightly, and blend into a purée.
Step 2: In a large pot, heat the milk and cream over medium heat until it comes to a boil. Meanwhile, beat the egg yolks with the sugar and vanilla sugar until pale and thick.
Step 3: When the milk and cream start to boil, remove from heat immediately. Gradually add some of the hot mixture to the egg yolks while mixing continuously.
Step 4: Pour the egg yolk mixture back into the pot with the milk and cream. Heat over medium heat, stirring gently.
Step 5: Cook until the mixture slightly thickens (do not boil, as it will curdle). The mixture is ready when it coats the back of a spoon.
Step 6: Add the rhubarb purée to the custard base (reserve a few teaspoons for marbling) and mix well. Chill thoroughly, then pour into an ice cream maker. Churn for about 30 minutes.
Step 7: Transfer the ice cream to a container, add a few dollops of rhubarb purée, and swirl gently with a spoon to create a marbled effect. Freeze overnight (at least several hours). Serve with strawberry sauce.
