Rhubarb Ice Cream

Rhubarb Ice Cream

  • 2 tablespoons unsalted butter
  • 2 1/2 cups chopped rhubarb (fresh or frozen)
  • 3/4 cup granulated sugar, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 5 egg yolks
  • 1 teaspoon vanilla


In a saucepan, melt the butter over medium heat.  Add the rhubarb and 1/2 cup sugar.  Simmer for about 10 minutes, stirring occasionally, until the rhubarb is juicy and soft.  Let cool for a few minutes, then pour into a blender and puree until smooth.  Set aside.

In a clean saucepan, combine the cream and milk.  Bring to a gentle simmer over medium heat, just until the cream begins to bubble around the edges.

In a bowl, whisk the egg yolks together with the remaining 1/4 cup sugar.  Slowly stream a cup of the hot cream into the egg yolks, whisking them constantly to temper them.  Scrape the egg mixture back into the cream.  Continue to whisk constantly while cooking the custard over medium heat, for about 5-8 minutes, until thick enough to coat a spoon.  Remove from the heat and pour the custard through a fine mesh strainer to remove any bits of cooked egg.

Whisk the rhubarb puree and the vanilla into the custard.  Cover with plastic wrap, right against the surface of the custard to prevent a skin from forming, and refrigerate until very well chilled, preferably overnight.

Churn the chilled custard according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.


Yields about 2 quarts.


Recipe from Curly Girl Kitchen

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