Rhubarb Vanilla Ice Cream
A delightful homemade ice cream featuring the tartness of rhubarb combined with the sweetness of vanilla, perfect for any occasion.
Ingredients
Rhubarb Jam Ingredients
- 2 cups Rhubarb, chopped Fresh rhubarb is recommended.
- 1 cup Sugar (for the jam)
- 1 tablespoon Lemon Juice
Ice Cream Base Ingredients
- ¾ cup Sugar (for ice cream base)
- 2 cups Heavy Cream For a dairy-free option, use coconut cream.
- 1 cup Milk Replace with almond milk for a dairy-free option.
- 1 tablespoon Vanilla Extract Essential for flavor balance.
Instructions
Preparation
- Gather all ingredients and wash the rhubarb, then chop into small pieces.
Cooking the Jam
- In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Cook over medium heat for 10-15 minutes until rhubarb is soft.
- Stir occasionally to prevent sticking, allowing the mixture to thicken slightly.
Cooling the Jam
- Remove from heat and let the rhubarb mixture cool to room temperature, about 30 minutes.
- Blend the mixture if a smoother texture is desired.
Preparing the Ice Cream Base
- Following Jeni Britton Bauer’s instructions, prepare the ice cream base which usually involves cooking milk, sugar, and cream until combined.
Adding Flavors
- Once the ice cream base is ready, stir in the vanilla extract.
Combining Jam and Base
- Gently fold the cooled rhubarb jam into the ice cream base to ensure even distribution.
Churning the Ice Cream
- Churn the mixture in an ice cream maker according to the manufacturer's instructions, typically for 20-25 minutes.
Freezing
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.
Notes
Store in an airtight container in the freezer for 2-3 weeks for optimal flavor.