Ingredients
Scale
- 2 cups chopped rhubarb
- 3/4 cup sugar (divided)
- 1 tbsp lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 3 egg yolks
- 1 tsp vanilla extract
Instructions
- In a saucepan, combine rhubarb, 3/4 cup sugar (divided), and lemon juice. Cook over medium heat for 10–15 minutes until soft and jammy. Let cool, then blend until smooth.
- Heat cream and milk in a saucepan until warm (not boiling).
- Whisk egg yolks with remaining sugar until pale.
- Slowly temper eggs by adding warm cream while whisking.
- Return mixture to heat and stir until slightly thickened.
- Remove from heat and stir in vanilla and rhubarb purée.
- Chill for at least 4 hours or overnight.
- Churn in an ice cream maker until creamy, then freeze until firm.
Notes
- Adjust sugar depending on tartness preference.
- Cool rhubarb mixture completely before blending.
- Pairs well with fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian