Rhubarb ice cream

By nettleandquince
June 30, 2011
2 Comments


Author Notes: I fantasized about rhubarb ice cream for a few days before I had the time to finally make it. I wanted it to be very simple, with as few ingredients as possible, in order to showcase the tart and delicate nature of rhubarb.

The result exceeded my expectations. Even my husband, who professes not to like rhubarb, had to admit that this ice cream is pretty great.
nettleandquince

Serves: 1 pint

Ingredients

  • 3 1/2 cups (400 g) rhubarb measured once cut into 1 inch (2.5 cm) pieces
  • 1/2 cup (100 g sugar) for the compote plus 1 or 2 Tbsps
  • 1/2 cup (150 ml) heavy cream
  • 1 Tbsp rosé wine

Directions

  1. Cut off the ends of the rhubarb stalks as well as any parts that are bruised or blemished. Wash the stalks before cutting them into 1-inch (2.5 cm) pieces. (Now is a good time to measure the amount of rhubarb.)
  2. Place the cut rhubarb into a medium saucepan. Add 3 tablespoons of water, then the sugar. Bring to a boil and cook until all the pieces of rhubarb have become soft, about 12 to 15 minutes.
  3. Let the compote cool down then chill in the refrigerator for at least 3 to 4 hours or overnight.
  4. Mix the compote with the heavy cream, rosé, and add one or two tablespoons of sugar to taste.
  5. Churn in an ice cream maker and keep in the freezer until ready to eat.

More Great Recipes:
Ice Cream/Frozen Desserts|Fruit|Spring|Summer|Gluten-Free|Dessert

Reviews (2) Questions (0)

2 Comments

mrslarkin June 30, 2011
sounds yummy! i love rhubarb. what a great idea.
 
Author Comment
nettleandquince July 1, 2011
Thank you, I'd love to hear if you ever try it.