Refreshing Rhubarb Ice Cream Recipes

RHUBARB ICE CREAM

Steps:

• Stir together the rhubarb, sugar, lemon juice, and a splash of water in a medium saucepan and bring to a simmer over medium heat. Let cook for about 15 minutes, stirring often, until some of the liquid has evaporated and the rhubarb is thick and soft. Be careful not to let it scorch on the bottom of your pan.
• Let the compote cool slightly then puree in a blender or food processor until completely smooth. Chill until cold.
• Meanwhile make the custard. Whisk the egg, yolks, sugar, and milk, making sure to break up the eggs completely. Heat the cream in a medium heavy bottomed saucepan until it starts to steam and gets little bubbles around the edge. Drizzle the hot cream into the egg mixture, whisking constantly. Pour the whole thing back into the pan and heat on medium, stirring constantly, until the mixture just starts to thicken. Do not bring it to a boil.
• Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold.
• Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.

RHUBARB ICE CREAM

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.

RHUBARB CRUMBLE ICE CREAM

Steps:

• Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

REFRESHING RHUBARB ICE CREAM

Steps:

• Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly., Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold., Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.

RHUBARB GINGER ICE CREAM

Steps:

• Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.