Rhubarb Ice Cream #IceCreamSocial

Still working on getting rid of that rhubarb that is going crazy in your garden?  Look no further.  This creamy, delicious dessert will have you using it all up in no time!!

The Festive Foodies are having an Ice Cream Social.......

Jolene of Jolene's Recipe Journal is hosting this annual event.  Let's take a look at all the deliciousness being shared today......

No Churn Cherry Vanilla Ice Cream by Hezzi-D's Recipe Box

Homemade Vanilla Superfudge Brownie by Jolene's Recipe Journal

Ice Cream Sandwich Dessert by Palatable Pastime

Rhubarb Ice Cream by A Day in the Life on the Farm

Easy Vanilla Bean Funfetti Milkshake Recipe by Blogghetti

No Churn Toasted Coconut Pistachio Ice Cream by The Spiffy Cookie

Vanilla Bean Ice Cream with Sour Cherries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Tahini Chocolate Chunk No Churn Ice Cream by Karen's Kitchen Stories

Banana Banshee CocktaiI by Art of Natural Living

No Churn Salted Caramel Pecan Ice Cream by That Recipe

Cherry Falooda by Magical Ingredients

There are two steps to this ice cream, the rhubarb puree and the custard, both of which must be completely chilled before churning.  I started my ice cream the day before I wanted to make it.  I then put it into my handy dandy ice cream maker in the morning so that the ice cream had a chance to harden for scooping by the time I was ready to serve dessert.

I served this ice cream on top of a Strawberry Rhubarb Dump Cake that I had made.  It was perfect!!!!

I am so happy that I found this recipe.  My rhubarb was not quite so prolific as in year's past but I still had enough to satisfy our cravings and to put some up in the freezer to make during the cold season when we need a bit of sunshine in our lives.  

Here are some of my favorite rhubarb recipes for you to enjoy.  Rhubarb Thumprints, Rhubarb and Berry Cobbler, Strawberry Rhubarb Bundt Cake, and Rhubarb Crumble.

But rhubarb is not just for dessert you can also make a Gingered Rhubarb Sauce for Shrimp Tacos, Strawberry Rhubarb BBQ Sauce, Fruit Salad with a Rhubarb Mint Syrup and Strawberry Rhubarb Jam.

I hope you are enjoying your summer and that you find a great ice cream recipe today to help you beat the heat.......

Desserts, Ice Cream, Rhubarb

Desserts, Ice Cream

American

Yield: 8 servings

Author: Wendy Klik

Rhubarb Ice Cream

Creamy, delicious, sweet and tart. Everything a dessert should be.

Prep time: 15 MinCook time: 1 HourInactive time: 8 HourTotal time: 9 H & 15 M

Ingredients

• 4 c. chopped rhubarb
• 1/4 c. sugar
• juice of 1/2 lemon
• 1 egg +2 egg yolks
• 2/3 c. sugar
• 3 c. half and half (light cream)
• 1 t. vanilla

Instructions

1. Place the rhubarb, 1/4 c. sugar and lemon juice in a pan over medium high heat. Bring to a boil, reduce heat and simmer, stirring often until the rhubarb softens and breaks down and mixture is thickened.
2. Remove from heat and let cool slightly, then place into a food processor and puree until smooth. Chill several hours or overnight.
3. Whisk the egg, egg yolks, 2/3 c. sugar and 1 cup of the cream in a small bowl until combined. Set aside.
4. Heat the remaining 2 cups of cream in a sauce pan until simmering. Drizzle about a 1/2 cup of the hot cream into the egg mixture, whisking constantly, to temper it.
5. Add the tempered eggs to the saucepan on the stove and cook over medium heat, stirring constantly, until the mixture starts to thicken but before it comes to a boil.
6. Strain the mixture through a fine sieve into a bowl and stir in the vanilla. Chill for at least eight hours or overnight.
7. Blend together the rhubarb puree and custard and place into an ice cream maker. Churn according to manufacturer's directions and then place into a container. Lay a piece of plastic wrap directly onto the soft ice cream and place in the freezer until hard.

Notes

adapted from a recipe found at The View from Great Island

Nutrition Facts

Calories

229.09

Fat (grams)

11.24 g

Sat. Fat (grams)

6.62 g

Carbs (grams)

29.77 g

Fiber (grams)

1.11 g

Net carbs

28.66 g

Sugar (grams)

27.42 g

Protein (grams)

3.76 g

Sodium (milligrams)

59.18 mg

Cholesterol (grams)

56.06 mg

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