(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! Sweet, sharp & creamy, this rhubarb and custard ice cream will have you day dreaming of hot summer days in the garden.
Not got the time to make traditional ice cream from scratch? How about trying this no churn mint choc chip ice cream instead?
Here is what you will need to make about 1 litre.
For the Custard Ice Cream
For the Rhubarb
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 & 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.
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!
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!
I hope you enjoyed the post my lovelies, until next time. Miss KitchenMason x
Let sit at room temperature for 20 minutes to soften slightly before serving.
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