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Rhubarb Ice Cream Recipe
Custard / Cream Style
with eggs
Rhubarb ice cream is refreshing summer treat - tart, yet sweet, and definitely creamy. This is a fun, new recipe to try.
Makes 1 1/2 quarts of ice cream
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Prep Time
35
minutes
mins
Cook Time
20
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
55
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
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
How to make ice cream without a machine.
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!
Keyword
custard, fruit, homemade ice cream