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Rhubarb Ice Cream with Fresh Rhubarb Jam Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This luscious Rhubarb Ice Cream with Fresh Rhubarb is a perfect summer treat that combines the tartness of fresh rhubarb with the creamy richness of homemade ice cream. The recipe involves making a rhubarb jam, creating a custard base, and churning it into smooth, flavorful ice cream with swirls of tangy rhubarb jam throughout.

Ingredients

Rhubarb Jam

  • 1 pound (454 grams) fresh rhubarb
  • 1-1/4 cups (250 grams) granulated sugar
  • 1/2 teaspoon salt

Ice Cream Base

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 grams) granulated sugar
  • 6 large (120 grams) egg yolks
  • 2 tablespoons (30 grams) corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Rhubarb Jam: Remove any green parts from the rhubarb stalks, wash thoroughly, and cut into 1/2-inch pieces. Place in a large saucepan with sugar and salt; toss to combine and let sit for 30 minutes until liquid is released.
  2. Cook the Rhubarb: Heat the mixture over medium-high until it begins to simmer with steam and small bubbles. Reduce heat to medium and stir continuously until rhubarb softens and breaks down. Use the back of a spoon to mash it and continue cooking until thickened to a jam-like consistency.
  3. Cool the Jam: Pour the rhubarb jam into a measuring cup, expect about 1-2/3 cups. Allow to cool to room temperature (75-80°F).
  4. Prepare the Ice Cream Base: Clean the saucepan and combine heavy cream, whole milk, sugar, egg yolks, and corn syrup. Whisk until well mixed and slightly yellowed from egg yolks.
  5. Add Rhubarb Jam to Base: Stir in about 3/4 cup of the cooled rhubarb jam into the dairy mixture.
  6. Cook the Custard: Heat over medium, whisking constantly until mixture reaches 175°F. Avoid boiling to prevent curdling.
  7. Strain the Custard: Pour through a fine mesh strainer to remove any rhubarb pieces or cooked egg bits, pressing with a spoon to extract as much liquid as possible.
  8. Finish the Base: Stir in the vanilla extract and refrigerate the base for at least 8 hours or overnight until thoroughly chilled.
  9. Churn the Ice Cream: Follow your ice cream machine’s instructions to churn the chilled custard until it reaches a soft-serve consistency.
  10. Layer with Rhubarb Jam: Transfer ice cream to a freezer-safe container in three layers, alternating with dollops of remaining rhubarb jam. Lightly swirl the jam into the ice cream with two or three turns of a spoon or spatula.
  11. Freeze: Cover the ice cream with plastic wrap and foil if using an open container, or place the lid if using a specialized ice cream container. Freeze for at least 4 hours or overnight until firm.
  12. Serve: If ice cream is too firm, let it sit at room temperature for 10 minutes before serving to soften slightly.
  13. Storage: Consume within 2-3 weeks for best texture and flavor; longer storage can cause icy texture.

Notes

  • Use fresh rhubarb for the best tart flavor and texture.
  • Do not let the custard mixture boil to avoid curdling.
  • The corn syrup helps keep the ice cream soft and scoopable even when frozen.
  • Swirling the jam gently preserves pockets of rhubarb flavor and texture in the ice cream.
  • Allow the ice cream to soften slightly if it becomes too hard in the freezer.
  • Homemade ice cream is best enjoyed within a few weeks to maintain texture and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/rhubarb-ice-cream-with-fresh-rhubarb-jam-recipe/