Description
A creamy homemade ice cream featuring tart rhubarb and naturally sweet floral honey, creating a refreshing and indulgent frozen dessert.
Ingredients
- 3 cups rhubarb, chopped into small pieces
- 1/2 cup (120 ml) honey
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons water
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Add chopped rhubarb, honey, sugar, and water to a saucepan over medium heat.
- Cook for 10–15 minutes, stirring occasionally, until the rhubarb softens into a thick compote. Let cool completely.
- In another saucepan, heat heavy cream and milk until warm but not boiling.
- In a separate bowl, whisk egg yolks and slowly temper them with a small amount of the warm cream mixture.
- Pour the yolk mixture back into the saucepan and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract and salt.
- Allow the custard to cool, then mix in the rhubarb compote thoroughly.
- Chill the mixture in the refrigerator for at least 4 hours or until very cold.
- Churn in an ice cream maker according to manufacturer instructions.
- Transfer to a freezer-safe container and freeze for several hours until firm before serving.
Notes
- Frozen rhubarb can be used if thawed and drained slightly.
- Add strawberries for a sweeter fruit flavor.
- Mix in crushed shortbread cookies for texture.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Fully chilling the custard helps achieve a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 170 mg
