Ingredients
Scale
- 2 cups rhubarb, sliced (fresh or frozen)
- 3/4 cup sugar
- 1/4 cup water
- 1 pinch of salt
- 4 egg yolks
- 2 cups heavy cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Optional: 1 tablespoon orange zest, chopped strawberries, or a splash of lemon juice
Instructions
- Combine sliced rhubarb, sugar, salt, and water in a saucepan. Cook over medium heat, stirring occasionally, for 8 to 12 minutes until it resembles a loose jam.
- Cool the rhubarb compote, optionally mashing for a smoother texture.
- Whisk egg yolks and sugar in a bowl until lighter in color.
- Warm the heavy cream and milk in a saucepan until hot but not boiling.
- Gradually pour the hot cream into the yolks while whisking to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Stir in vanilla extract, and strain through a sieve for a smooth custard.
- Chill the custard in the refrigerator for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker until it resembles soft serve.
- Fold in the cooled rhubarb compote and transfer to a freezer-safe container.
- Freeze for about 4 hours for a firm, scoopable consistency.
Notes
Ensure the custard base is fully chilled before churning for the best texture. Store in a smaller container for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 40g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 270mg