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Rhubarb ice cream combines the tart burst of early summer rhubarb with a creamy base for a treat that tastes as fresh as it looks. This recipe layers in homemade rhubarb jam so every bite is swirled with slabs of rose-colored fruit. There is something magic about churning sorbet-pink ice cream and watching it set up perfectly in your freezer. If you love nostalgic flavors with a twist, this one belongs in your dessert rotation.
I used to make this for summer family picnics and it always disappeared first from the cooler. My niece swears this was the ice cream that made her love rhubarb for good.
Ingredients
- Milk: Gives the base its soft texture and helps the ice cream scoop easily
- Cornstarch: Thickens the base and creates a silky feel without eggs
- Heavy cream: Brings essential richness and mouthfeel (make sure it is fresh)
- Sugar: Balances the tart rhubarb and sweetens the mix (use natural cane sugar for best flavor)
- Light corn syrup: Guards against crystallization so your ice cream stays scoopable
- Kosher salt: Sharpens all the flavors (just a pinch)
- Cream cheese: Adds tangy body and prevents icy texture (be sure it is soft)
- Rhubarb: Bright pink stalks are best (choose firm crisp stalks with no browning)
- Sugar for jams: Pulls water from the rhubarb and creates syrupy consistency
- Vanilla bean: Infuses the jam with warmth (split it lengthwise and scrape for full impact)
Step-by-Step Instructions
- Make the Rhubarb Jam:
- Wash and slice rhubarb into even chunks for consistent cooking. Combine with sugar in a medium saucepan. Split and scrape the vanilla bean then add both seeds and pod to the pan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves and everything becomes syrupy. Cover and simmer for about five minutes to let the juices draw out and soften the rhubarb. Remove the lid and blend everything with an immersion blender right in the pot for smoothness. Continue to simmer uncovered, watching closely until the mixture thickens to a classic jam consistency and holds a trail on a spoon. Allow to cool completely, then chill in the fridge to intensify the flavors.
- Prepare the Ice Cream Base:
- Reserve a quarter cup of milk and dissolve the cornstarch into it, creating a smooth slurry with no lumps. In a heavy four-quart saucepan whisk together the remaining milk, heavy cream, sugar, corn syrup, and kosher salt. Heat over medium high, stirring often until it reaches a rolling boil. Set a timer and boil for four minutes so the mixture thickens slightly and flavors meld. Quickly stir in the cornstarch slurry, making sure it disperses evenly. Return mixture to a boil and cook for about two minutes, scraping the bottom to prevent sticking until it noticeably thickens.
- Blend with Cream Cheese:
- Place softened cream cheese in a heatproof bowl. Pour a small amount of the hot milk mixture (about a quarter cup) over it and whisk until the mixture is totally smooth and lump-free. Once smooth, add the remaining milk mixture and whisk until everything is creamy and unified.
- Chill Thoroughly:
- Pour the warm base into a heavy-duty plastic bag and seal. Submerge in a bowl of ice water to rapidly chill and prevent any cooking. Alternatively, let the mixture cool to room temperature before chilling in the fridge overnight for even better texture.
- Combine Jam and Base:
- When the base is fully chilled, add the cold jam and blend together using an immersion blender right in the bowl. Aim for evenly distributed color and flavor, but leave a few swirls if you love fruit ripples.
- Churn the Ice Cream:
- Set up your ice cream maker according to the brand instructions. Pour in the mixed base, taking care not to overfill your machine if it has a limit. Churn until the consistency looks like soft-serve with a pale pink blush and visible fruit flecks. If you need to churn in batches, keep the extra base cold between turns.
- Freeze to Set:
- Scrape the churned ice cream into a freezer-safe container using a silicone spatula to get every last bit. Smooth the surface and press a piece of parchment directly onto the surface to prevent frost. Freeze until firm, at least four hours.
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Making this for my grandpa’s birthday remains a highlight because the entire family joined in the kitchen to watch the churn spin and sneak tastes before it even set.
Storage Tips
For longest freshness, store the ice cream in a shallow container with an airtight lid and press parchment directly onto the surface to prevent ice crystals. Homemade ice cream keeps its best texture for about two weeks. Always let the container sit at room temperature for five to ten minutes before scooping so it softens just enough without melting. If the ice cream seems icy after several days, just let it thaw slightly and stir to restore some creaminess.
Ingredient Substitutions
If you do not have vanilla beans, you can substitute pure vanilla extract using about one teaspoon per batch for a warm fragrant note. Instead of corn syrup, you can use glucose syrup or a tablespoon of honey but expect a slightly icier texture. Sour cream makes a delicious stand-in for cream cheese if you want a more yogurt-like flavor. And if rhubarb is out of season, try using frozen rhubarb directly from the freezer, measuring before thawing.
Serving Suggestions
Serve this ice cream in tall cones, topped with more rhubarb jam for a double dose of fruit. It is also amazing sandwiched between lemon sugar cookies or dolloped onto warm shortcakes. For a brunch twist, try scooping next to poached strawberries and a spoonful of granola. I love to finish with a flurry of shaved white chocolate and a sprinkle of toasted almond.
Cultural and Historical Context
Rhubarb has a long history as a spring fruit in cold climates where it thrives before most berries are ripe. In Victorian England, rhubarb and custard desserts were a classic sign that garden season had begun. Making ice cream from this tart plant celebrates its status as the first taste of summer and brings old-fashioned flavors into a new form. The use of cornstarch and cream cheese is inspired by modern Philadelphia-style ice cream, which is known for its dense scoopable texture without eggs or stovetop custards.
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This recipe brings nostalgic flavors to life in a stunning, bright pink dessert perfect for summer gatherings.
Frequently Asked Questions
- → How do you make rhubarb jam for mixing?
Chop rhubarb, simmer with sugar and vanilla until soft, blend until smooth, and chill until thickened.
- → Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain excess water before cooking down for the jam.
- → What creates the ice cream's creamy texture?
Heavy cream, cream cheese, and careful churning all contribute to a rich, smooth outcome.
- → Does this require an ice cream maker?
An ice cream maker delivers the best texture, but you can freeze and stir occasionally for a rustic finish.
- → Can I adjust sweetness or tanginess?
Add more sugar for extra sweetness, or increase rhubarb for a bolder tart profile.
- → How long does it keep frozen?
Stored airtight, it maintains best flavor and texture for up to 2 weeks in the freezer.