Rhubarb And Custard Ice Cream Recipe

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(This post has been updated from the original July 2016 version to provide a better experience for you)

In this post you’ll learn how to make fabulously flavourful rhubarb and custard ice cream! One of my all time favourite flavour combos, it’s a super creamy and traditional custard based ice cream swirled with a perfectly seasonal rhubarb compote. Made super simple with my easy to follow step by step recipe guide below, you’ll be enjoying a cone or bowl full in no time!

If you’re as in love as with rhubarb and custard as me, you should totally check out my rhubarb and custard cake recipe too – it’s amazing!

So how did I come to make this beautiful rhubarb and custard ice cream? My neighbour had a ton of rhubarb that she didn’t have a clue what to do with. I’ll admit, I drew a blank at first but then I thought… rhubarb, rhubarb and custard, rhubarb and custard ice cream!!

It seemed obvious once I’d thought of it. Although you do need an ice cream maker for this one, I can assure you it’s worth every bit of effort you put in!

Just like lemon ice cream, it’s sweet, sharp and creamy. I promise, this rhubarb and custard ice cream will have you day dreaming of hot summer days in the garden!

If you don’t have a churner, you might find this no churn blueberry ice cream recipe more suited.

Rhubarb and Custard Ice Cream – Step by Step Picture Recipe

Here is what you will need to make about 1 litre.

Ice cream ingredients

• 300ml Semi Skimmed Milk
• 175g Golden Caster Sugar
• 1 Vanilla Pod
• 5 Egg Yolks
• 425ml Double Cream

Rhubarb ingredients

• 400g Fresh Rhubarb
• 1 tbsp Water
• 2 tbsp Granulated Sugar
• Red Food Colouring Gel, Optional

Essential Equipment

• Ice Cream Maker/Churner
• Stick Blender/Food Processor

Ice cream instructions

In a large saucepan (larger than the one I used or you will be washing more pots like me!) add the milk, 50g of the sugar & the vanilla pod split lengthways. Bring just up to boiling point then set to one side to infuse for 15 minutes.

In a bowl, whisk together the egg yolks and the remaining 125g of sugar until thick and pale in colour.

Remove the vanilla pod from the milk, scrape out the seeds and stir them back into the milk. Reheat to just below boiling again then gradually pour into the yolks, whisking constantly until it’s all used up.

Tip the whole lot back into the pan, (see why you needed a larger pan now?) place over a low heat and stir continuously until the custard thickens.

Cool to room temperature then chill in the fridge until cold.

Rhubarb instructions

Wash all the rhubarb & make sure to discard any bits of leaves left on the stems. (They’re a bit poisonous so don’t eat them!) Chop into 2cm sized pieces and place in a large saucepan along with the water & sugar. Bring to the boil then pop on a lid and steam for 10 minutes.

Blitz the rhubarb either with a stick blender or in a food processor until smooth. My rhubarb was quite green and didn’t look that tempting when puréed, so I added a touch of pink food colouring. It’s entirely optional of course.

Tip out into a bowl, cool to room temperature then chill until cold.

When both the purée and custard are chilled you are ready to make your ice cream!

Churning instructions

Stir all the double cream into the custard until blended well.

Pour the mixture into your ice cream maker/churner and follow the manufacturers instructions. (Mine said to churn until thick, which took approx 25-30 minutes.)

Once it’s really thick, pour a third into a large plastic container. Drop a few large spoons of the rhubarb onto it and swirl with a skewer. Repeat for another 2 layers until all the ingredients are used up.

Place into the freezer to set fully. I left mine overnight.

If it’s a little hard when you take it out the freezer, just leave it on the side for 20-30 minutes to soften.

It’s entirely up to you how you devour this beautiful treat. You can have it in a cone like me, or you could have a few scoops in a bowl, you could even have it with some cake or crumble! Whatever your heart desires.

Which just leaves me to say a big thank you to my neighbours who, without them, I wouldn’t currently be enjoying a big cone of Rhubarb and Custard Ice Cream!

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Rhubarb and Custard Ice Cream - Printable Recipe

Yield: 1 Litre

Prep Time: 1 hour 30 minutes

Freezing Time: 4 hours 30 minutes

Total Time: 6 hours

This beautiful rhubarb and custard ice cream recipe is traditional, seasonal and absolutely divine! Perfect for Summer parties and dinner party desserts.

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Ingredients

For the Custard Ice Cream

• 300 ml Semi Skimmed Milk
• 175 g Golden Caster Sugar
• 1 Vanilla Pod, Split Lengthways
• 5 Egg Yolks
• 425 ml Double Cream

For the Rhubarb

• 400 g Fresh Rhubarb, Washed & Chopped in 2cm Chunks
• 1 tbsp Water
• 2 tbsp Granulated Sugar
• Red Food Colouring Gel, Optional

Essential Equipment

• Food Processor
• Ice Cream Maker

Instructions

To Make the Custard Ice Cream

1. Heat the milk, 50g of the sugar and vanilla pod in a large saucepan over a low heat. Bring just to boiling point then turn off the heat and leave for 15 mins to infuse.
2. Whisk the egg yolks and remainder of the sugar in a bowl until thick and pale.
3. Back to the milk: Remove the vanilla pod and scrape the seeds into the milk. Reheat to boiling then pour slowly into the yolks. Whisk constantly until the milk is gone.
4. Pour the mixture back into the saucepan and stir constantly over a low heat until it thickens. 
5. Cool completely at room temperature then chill for at least 30-60 minutes until cold.

To Make the Rhubarb

1. Put the rhubarb, water & sugar in a saucepan and bring to the boil. Lower to a simmer then put the lid on. Cook for 10 minutes.
2. Puree the rhubarb in a food processor (or with a stick blender) and add red/pink food colouring if you want it a little more pink.
3. Cool completely at room temperature then chill for at least 30-60 minutes until cold.

To Assemble

1. When both custard & ice cream are cold, stir the double cream into the custard mixture. Pour into your ice cream maker and churn until thick.
2. Pour one third into a plastic tub then dot one third of the rhubarb on top. Swirl with a skewer. Repeat until both custard and rhubarb are used up.
3. Freeze until set. (At least 4 hours or overnight.)

Notes

Let sit at room temperature for 20 minutes to soften slightly before serving.

Recommended Products

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 186mgSodium: 53mgCarbohydrates: 35gFiber: 1gSugar: 33gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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