The first ice cream I made was custard-based, and I wanted to try the other style...and I needed to rescue the rhubard that had been dying in my fridge for a few weeks. So, rhubarb ice cream it was!
Philadelphia-style ice cream is lighter and fluffier than custard creams, and the fruit flavor came forward nicely without all the richness of egg yolks.
This was so good, in fact, that I made two batches! The second one was devoured at camp this morning.
4 stalks rhubarb, about 1 1/4 lbs
1 cup water
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
- Trim the ends & peel the rhubarb stalks, then chop them into 1/2″ pieces.
- Place the pieces in a saucepan with the sugar & water and boil on high heat for about 10-15 minutes, or until the fruit is broken down.
- Remove the rhubarb & its liquid from the saucepan and puree in a food processor until smooth. Strain if needed (taste to see if it's stringy). Place the pureed rhubarb in the refrigerator to cool for at least 2 hours.
- Add the cream and vanilla to the rhubarb puree & churn in ice cream maker according to manufacturer's directions.
Inspired by Sugarlaws & The Perfect Scoop.
The Perfect Scoop is the most dangerous cookbook that I own, for my thighs, that is...LOL! Love the idea of rhubarb ice cream! I even have some handmade rhubarb vodka to throw in there!
I love love love rhubarb. I'm making this base tonight and churning it tomorrow. Yum!
Whaddayaknow - I google unsweetened coconut in Alton, IL and discover a food blogger from the same town I am! Can't find any frackin unsweetened coconut around here. Do you have a clue where I can find it or will I have to special order it? TYIA
looks great! and i agree with the comment on david liebowitz's diet-destroying skills. rhubarb season is almost over at my farmer's market, it's so sad!
This is very good and incredibly simple. The cream mellows the rhubarb, but also lets it shine. Great recipe!
I love the Philadelphia style ice cream and I have rhubarb in my garden right now. Thank you for the tip!
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