Rhubarb Ice Cream with Fresh Fruit Chunks and Vanilla Base
A creamy frozen dessert made with tangy rhubarb compote blended into a rich custard base.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus chilling
- Yield: 6 servings 1x
Ingredients
Scale
3 cups rhubarb
3/4 cup sugar
1 tablespoon lemon juice
1 1/2 cups heavy cream
1 cup milk
4 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Pinch of salt
Instructions
- Cook rhubarb with sugar and lemon until soft.
- Blend and cool the compote.
- Heat cream and milk until warm.
- Whisk egg yolks with sugar.
- Temper eggs with warm cream mixture.
- Cook custard until thickened.
- Stir in vanilla and cool completely.
- Mix in rhubarb and churn in ice cream maker.
- Freeze until firm before serving.
Notes
Chill mixture thoroughly before churning. Adjust sugar for tartness preference.