Rhubarb Crumble Ice Cream
A delightful blend of tart rhubarb and creamy ice cream, topped with a crunchy crumble, perfect for any occasion.
Ingredients
For the ice cream base
- 2 cups rhubarb, diced Fresh, diced rhubarb
- 1 cup sugar Adjust sugar based on sweetness of rhubarb
- 1 teaspoon vanilla extract
- 2 cups heavy cream Can substitute with coconut cream for dairy-free version
- 1 cup whole milk Can substitute with almond milk for dairy-free version
- 1 tablespoon lemon juice
- pinch salt
For the crumble topping
- 1 cup crumbled crumble topping Made with oats, flour, butter, and brown sugar
Instructions
Preparation
- Wash and dice the rhubarb into small pieces, about 1/2 inch thick.
- Measure out the sugar and lemon juice, and set aside.
- Allow heavy cream and whole milk to come to room temperature.
Cooking the Base
- In a saucepan over medium heat, combine the diced rhubarb, sugar, and lemon juice.
- Cook until the rhubarb becomes soft and breaks down, approximately 10 minutes.
- Remove from heat and let it cool for at least 15 minutes.
Mixing Ice Cream Base
- In a large mixing bowl, combine heavy cream, whole milk, vanilla extract, and a pinch of salt.
- Whisk until well blended.
Combining Mixtures
- Gently fold the cooled rhubarb mixture into the cream mixture.
Churning Ice Cream
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.
- Sprinkle in your crumbled topping in the last few minutes of churning.
Freezing
- Transfer ice cream to a sealable container, spread evenly, and press down to eliminate air pockets.
- Freeze for a minimum of 4 hours or until firm.
Serving
- Let ice cream sit at room temperature for about 10 minutes before scooping.
- Dish out into bowls and top with any extra crumble if desired.
Notes
Store in an airtight container and layer parchment paper on top to prevent ice crystals.