Rhubarb Vanilla Ice Cream (Print Version)

Churned frozen dessert with tangy rhubarb jam, vanilla, and rich cream for a smooth, refreshing finish.

# Ingredients:

→ Ice Cream Base

01 - 480 ml whole milk
02 - 20 g cornstarch
03 - 300 ml heavy cream
04 - 135 g granulated sugar
05 - 30 ml light corn syrup
06 - 1.25 g kosher salt
07 - 43 g cream cheese, softened
08 - 1 batch rhubarb jam

→ Rhubarb Jam

09 - 450 g rhubarb, chopped
10 - 150 g granulated sugar
11 - 1 vanilla bean, split and seeds scraped

# Instructions:

01 - Wash and chop the rhubarb into uniform pieces. In a saucepan, combine the rhubarb, granulated sugar, split vanilla bean, and scraped vanilla seeds. Bring mixture to a boil, then reduce heat, cover, and simmer for 5 minutes. Remove lid and blend the mixture with an immersion blender until smoother. Continue simmering uncovered until a thick, jam-like consistency is achieved. Refrigerate until fully chilled.
02 - In a small bowl, whisk together 60 ml of the whole milk with the cornstarch to form a smooth slurry. Set aside.
03 - In a 4-litre saucepan, combine the remaining milk, heavy cream, granulated sugar, corn syrup, and kosher salt. Whisk over medium-high heat and bring to a gentle boil. Cook for 4 minutes, then stir in the prepared cornstarch slurry. Return the mixture to a boil, stirring constantly, and cook until thickened, about 2 minutes.
04 - Place the softened cream cheese in a heatproof bowl. Gradually whisk in 60 ml of the hot milk mixture until smooth and combined. Then slowly whisk in the remaining milk mixture.
05 - Transfer the mixture to a sealable plastic bag and submerge in an ice water bath until thoroughly chilled, or refrigerate the mixture overnight for optimal texture.
06 - Add the chilled rhubarb jam to the ice cream base. Blend thoroughly using an immersion blender until evenly combined and smooth.
07 - Pour the blended mixture into an ice cream maker and process according to the manufacturer's instructions. If capacity is limited, churn in batches as necessary.
08 - Transfer the churned ice cream to a suitable storage container and freeze until firm before serving.

# Notes:

01 - For best flavor, use rhubarb at peak freshness and allow the ice cream base to chill thoroughly before churning.

Back