Tuesday 29 May 2012

Rhubarb Custard Ice Cream

Why make ice cream at home?   When it's on sale, you can buy a big bucket of it very inexpensively. 


If you make ice cream at home, you’ll know exactly what goes into it.  None of the ingredient names will be six syllables long.  You’ll be able to pronounce all of them. 

Besides, it just tastes better.

If you make ice cream at home, you can choose the flavours yourself.  You can enjoy seasonal ingredients rarely available, even from the expensive gourmet brands. 

Like rhubarb. 

One of my co-workers kindly shared some of her rhubarb crop with me last week.  Its pretty pink colour and tart taste beguiled me into fetching my ice cream maker from its hiding place in the back corner of the cupboard.

You know you’re not going to find rhubarb ice cream in the freezer aisle at the megamart, and you know you want to try some.  It just sounds good; like spring-time in a cone.

To make rhubarb ice cream you first have to make some stewed rhubarb.  Begin by cleaning the rhubarb stalks and cutting them into pieces about an inch long. 

Put about a quarter inch of water into the bottom of a pot large enough to hold the sliced rhubarb and then add the rhubarb in.  Bring the pot up to a boil, then lower the heat so that the rhubarb continues to cook at a low boil until it’s soft enough to break apart when you stir it. 

Sweeten the rhubarb to taste.  I won’t recommend an amount because people’s tastes regarding this tart vegetable are quite individual and sweetness varies from plant to plant.  I will recommend, though, that you sweeten it a little more than you ordinarily might.  Freezing will make the rhubarb taste less sweet than it does when it’s warm.

Set the stewed rhubarb aside to cool.  When it reaches room temperature, cover it and store it in the fridge for at least a couple of hours before making your ice cream.

Next, make a custard.  To make the custard, you’ll need:

  • 4 egg yolks
  • 1/3 cup sugar
  • 1-1/2 cups 18% (coffee) cream
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • red food colouring (This is optional.  My ice cream looked a little too beige to me so I added a few drops.)
In a double boiler, over simmering – not boiling – water, beat the egg yolks and sugar together until the mixture is light yellow and forms ribbons when you lift the mixer from the bowl.  (I use a hand-held rotary mixer for this.)

Remove the yolk mixture from the heat.

Mix together the cream, vanilla and salt, then slowly stream them into the yolk mixture, stirring constantly as you add them in.

Return the custard to the double boiler and continue cooking it, stirring constantly, for about 10 to 12 minutes.  Don’t let the water in the pot boil.  When the custard is ready, it will have thickened enough to coat the back of your spoon.  A finger drawn through it should leave a clean line, without the custard running back into the void space.

Remove the custard from the heat and pour it through a sieve to remove any bits of cooked yolk that may have formed.  Place some plastic wrap directly on the surface of the custard, so it doesn’t form a skin.  Let the custard cool to room temperature, then refrigerate it at least a couple of hours before making the ice cream.

When you’re ready to make the ice cream, stir 1-1/2 cups of stewed rhubarb into the custard.  Pour the mixture into the ice cream maker and freeze it according to the manufacturer’s directions until it sets up to a consistency resembling commercially made soft ice cream. 

You can either serve your ice cream soft, straight from the machine, or you can transfer it to an airtight container and store it in the deep freeze until it sets up enough to scoop. 
This post is linked to Gallery of Favorites, hosted by Premeditated Leftovers and The 21st Century Housewife, to Foodie Friday hosted by Rattlebridge Farm, to Strut Your Stuff Saturday hosted by Six Sisters' Stuff, to Scrumptious Sunday hosted by Addicted to Recipes, to Think Pink Sunday hosted by Flamingo Toes, to Sunday Round Up with Heather and Kayla, to Monday Link Party hosted by Craft-o-Maniac, to Delicious Dish Tuesday hosted by Coping With Frugality, Mama Chocolate, and Full Time Mama, to Topsy Turvy Tuesday hosted by I'm Topsy Turvy, to Tuesday To Do Party hosted by The Blackberry Vine, to My Sweet Party hosted by Me and My Sweets, to Cast Party Wednesday hosted by Lady Behind the Curtain, to Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, to Sugar and Spice at Seven Thirty Three Blog, to Look What I Made hosted by Creations by Kara, to Wonderful Wednesday hosted by Printabelle,    Wow Me Wednesday hosted by Polka Dots on Parade, to Full Plate Thursday hosted by Miz Helen's Country Cottage, to Show Me Extraordinary at The 36th Avenue, to Thursday's Treasures hosted by Recipes for my Boys and to Trendy Tuesday hosted by Sweet Little Gals.

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Anonymous said...

I have never heard of rhubarb ice cream but I can imagine it.

I know why, we make our own ice cream. It is one hundred times better, at least. It is pure and creamy.

Aunt B said...

It sure is! Thank you for stopping by to check out this recipe. :)

April J Harris said...

What a wonderful seasonal recipe! Rhubarb and custard is so popular in England but I have never had it served as an ice cream - what an inspired idea!

Aunt B said...

Thank you! We sure enjoyed it. :)

Unknown said...

YUM-O. So refreshing for summer. jen

Aunt B said...

Thank you for stopping by to check it out Jennie. :)

Me And My Sweets said...

This sounds wonderful, I love rhubarb!! I've started My Sweet Party and would like you to join. This months theme is Summer Fruits and your icecream would fit perfectly.


Six Sisters said...

YUM! Ahh...there really isn't anything like fresh ice cream on a hot summer day! :) Thanks for sharing on "Strut Your Stuff Saturday!" We hope to see you this friday! -The Sisters

Alea Milham said...

This sounds amazing! My rhubarb produces a huge crop each year. I can't wait to use some of it in this recipe! April and I are featuring this on the Gallery tomorrow.

Aunt B said...

Thank you for stopping by to check it out Jennie. :)

Aunt B said...

I'm glad you like the recipe. :) I'll be linking it up to your party today. Thank you for the invitation.

Aunt B said...

Nope. Nothing better than a summer ice cream cone. :) Thank you for hosting. I enjoy the links I find at your party.

Aunt B said...

Thanks Alea. I'm flattered that you've chosen to feature the recipe. You two have really helped me to grow my blog. I appreciate your kindness.

Printabelle said...

I love rhubarb pie, but I have never had rhubarb ice cream, it looks delicious and I love the color, too! Thanks so much for linking up!

Aunt B said...

Thank you for hosting and for stopping by to check out the recipe. :)

Unknown said...

Looks wonderful! We love ice cream but don't have a maker. I usually make it in the freezer. Thank you for joining Thursday's Treasures Week 37. I look forward to see you again soon. <3 and hugs! http://www.recipesformyboys.com/2012/06/thursdays-treasures-week-37.html

Aunt B said...

I'm sure you could make this the same way you make any other ice cream in the freezer. :) Thank you for hosting Thursday's Treasures. I found some interesting links there.

Unknown said...

This sounds so good. I have rhubarb growing in my yard and all I can ever think to do with it is make pie. I need to pull out my ice cream maker; it doesn't get nearly as much as it should. Thanks for sharing on Whatcha' Whipped Up. Cant see what you've been up to this week.

Aunt B said...

You're fortunate to have rhubarb in your yard. I do miss having a garden!

I'm glad you like the recipe. Thank you for hosting. :)

Alesha @ Full Time Mama said...

I've never made my own ice cream. We love strawberry rhubarb, so I bet we'd love this! Time to experiment? Possibly!
Thanks so much for linking up again! You're awesome!

Aunt B said...

Thanks for hosting. I appreciate the opportunity to share my recipes. :)

I do hope you'll try making ice cream. It's good fun.

Sara said...

YUMMMMYYYYY!! Hope you can link this up at my new linky party Trendy Tuesday!! http://www.sweetlittlegals.com/2012/06/trendy-tuesday-4.html

Amanda said...

I have never made my own ice cream, but I have never seen rhubarb ice cream in the store, so once our crop starts growing this year I am going to have to try and make this!! Thanks so much for sharing at Delicious Dish Tuesday.

Aunt B said...

Thank you Sara. I'm glad you like the recipe. :) I'll link up tomorrow.

Aunt B said...

How fortunate you are to have rhubarb in your garden Amanda! I do miss having my own.

Thank you for hosting. I found lots of interesting links there this week.

Kara said...

Thanks so much for linking this recipe up! It looks so pretty, and sounds delicious. I'll be featuring it at Creations by Kara tomorrow. :)

Aunt B said...

Thank you Kara. I'm honoured. :)