Rhubarb Ice Cream Recipe
When life gives you rhubarb – try this deliciously creamy rhubarb ice cream recipe.
Soft, smooth, and a beautiful red color – you will love this recipe. It’s creaminess, combined with a subtle tartness. Yum!
The Verdict
My husband and 5 children – aka live in ice cream testers! – all tried this ice cream.
Everyone loves the color and the the texture of the ice cream.
As far as taste, the pairing of the creamy texture with a touch of sweetness, while maintaining the tartness of rhubarb, was a wonderful combination.
This ice cream was quickly gobbled down and they were looking for seconds.
I had one child, who does not like anything rhubarb. No crisps, pies, or crumbles for her!
She was a little bit concerned going in that I was going to try this recipe.
After trying the ice cream, she was not convinced to change her opinion. She was not a fan.
So I guess for this recipe, it does help if you like rhubarb.
Rhubarb ice cream will taste like rhubarb!
Rhubarb haters won’t be convinced, but the rest will enjoy!
The Rhubarb
You can use fresh or frozen rhubarb for this recipe.
You should chop your rhubarb into a 1/4 – 1/2 in pieces.
The rhubarb will break down even more when you cook it, but you still don’t want to have pieces of rhubarb that are too large.
The Soft Creamy Texture
This recipe probably has the softest texture of all the different fruit ice creams that I’ve tried.
The process of cooking the rhubarb together with the sugar produces a soft, gel-like fruit base.
With fruit ice cream, you’re generally fighting with the water content of the fruit. The water in the fruit tends to produce a harder, icier ice cream.
That is not a problem here. This one is creamy! Super creamy! Yum!
Serving Tip
For a head nod to the traditional rhubarb crisp, prepare your favorite rhubarb crisp topping by mixing the ingredients together and then cooking on the stove top.
Sprinkle this topping over the ice cream.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Rhubarb Ice Cream
Ingredients
Raspberries
- 2 cups rhubarb chopped in ¼-½ in pieces
- 1 tbsp lemon juice
- 1/2 cup sugar
Ice Cream Base
- ¾ cup milk
- 2 cups heavy cream
- ½-1 tsp cinnamon (optional)
- 1 tsp vanilla (optional)
Instructions
Rhubarb
- Mix rhubarb, lemon juice and sugar together in a saucepan.
- Cook rhubarb and sugar, stirring occasionally.
- Cook until rhubarb is soft and begins to pull apart.
- Refrigerate for about 3 hours or until completely cold.
Ice Cream Base
- Stir rhubarb mixture and milk together well.
- Add whipping cream, cinnamon, and vanilla and combine.
- Pour into ice cream maker.
- Churn about 20 minutes or according to manufacturer’s instructions.
- Enjoy this summer treat!
Rhubarb Ice Cream Recipe
Ingredients
Raspberries
- 2 cups rhubarb chopped in ¼-½ in pieces
- 1 tbsp lemon juice
- ⅓ cup sugar
Ice Cream Base
- 2 eggs
- ⅓ cup sugar
- ¾ cup milk
- 2 cups heavy cream
- ½-1 tsp cinnamon (optional)
- 1 tsp vanilla (optional)
Instructions
Rhubarb
- Toss rhubarb, lemon juice and sugar together in a saucepan.
- Cook rhubarb and sugar.
- Continue to cook until rhubarb is soft and begins to pull apart.
- Chill in fridge for about 3 hours or until completely cold. Prepare ice cream base
Ice Cream Base
- Heat milk in a saucepan over medium heat until the milk just begins to bubble.
- Meanwhile, beat eggs with remaining 1/3 cup of sugar.
- Pour hot milk over the beaten eggs.
- Then pour this mixture back into the saucepan.
- Continue to stir this mixture until it begins to thicken and stick to the back of your spoon.
- Chill completely for about 3 hours or overnight.
- Stir chilled rhubarb mixture and milk together well.
- Add whipping cream, cinnamon, and vanilla and combine.
- Pour into ice cream maker.
- Churn about 20 minutes or according to manufacturer’s instructions.
- Enjoy!
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