RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it's especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 1h15m
Yield One scant quart
Number Of Ingredients 8
Steps:
- In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
- Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
- In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
- In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
- Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
- Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
RHUBARB CRUMBLE ICE CREAM
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 1-1/2 quarts
Number Of Ingredients 10
Steps:
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
Nutrition Facts :
CARAMEL BALSAMIC SWIRL ICE CREAM
Chuck Hughes' creamy caramel swirl ice cream drizzled with caramelized balsamic vinegar is an invigorating and sweet dessert that you'll leave you wanting seconds.
Provided by Chuck Hughes
Categories dessert
Time 4h25m
Yield s: 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
- Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
- Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
- Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
- Put in the freezer until firm, a minimum of 4 hours
- For the serving: Scoop into nice bowls and serve with fresh berries.
RHUBARB AND STRAWBERRY ICE CREAM
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
- Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
- In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.
RHUBARB ICE CREAM
You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. -Jan Douglas, Dent, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 17mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL SWIRL ICE CREAM
Make and share this Caramel Swirl Ice Cream recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 20m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
- Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
- Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
- Remove from heat, add a dash of salt, and let cool.
- Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
- In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
- In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
- Gradually whisk the hot cream into the egg yolks.
- Pour the custard back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
- DO NOT BOIL.
- Immediately strain the custard into a large heatproof bowl and set aside.
- In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
- Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
- Stir until smooth.
- Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
- Stir in vanilla.
- Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
- Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
- Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
- Spoon 1/3 of the ice cream into a chilled container.
- Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
- Top with a layer of ice cream.
- Continue layering, ending with caramel.
- Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
- Cover and freeze for atleast 3 hours or up to 2 days.
Nutrition Facts : Calories 2579, Fat 151.8, SaturatedFat 89.8, Cholesterol 1234.1, Sodium 283.3, Carbohydrate 290.2, Sugar 267.2, Protein 25.7
More about "rhubarb ice cream with a caramel swirl food"
RHUBARB ICE CREAM (NO CHURN) - JO'S KITCHEN LARDER
From joskitchenlarder.com
4.9/5 (12)Total Time 30 minsCategory Dessert, Ice CreamCalories 233 per serving
- Put rhubarb chunks, sugar and water into a saucepan. Simmer it on a low heat for approximately 10 minutes (stirring from time to time) until rhubarb gets soft and mushy and all the sugar dissolves.
- Using stick blender or liquidiser puree rhubarb mixture until nice and smooth. Set aside or put in the fridge to cool down.
- To make ice cream put chilled cream in a large bowl or bowl of your standing mixer and beat using balloon whisk attachment until you reach "soft peaks" and the cream does not move freely around the bowl.
THE BEST HOMEMADE RHUBARB SWIRL ICE CREAM RECIPE
From foodal.com
RHUBARB SWIRL BUTTERMILK ICE CREAM - WELLPLATED.COM
From wellplated.com
VANILLA CARAMEL SWIRL ICE CREAM - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
RHUBARB CRUMBLE ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
CARAMEL-PECAN ICE CREAM PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
ICE CREAM RECIPES | POPSUGAR FOOD
From popsugar.com
RHUBARB ICE-CREAM | COMMUNITY RECIPES - NIGELLA LAWSON
From nigella.com
RHUBARB FINDS ITS TENDER SIDE — A GOOD APPETITE - THE NEW YORK …
From nytimes.com
OUR 10 MOST POPULAR RHUBARB RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
RHUBARB ICE CREAM WITH A CARAMEL SWIRL RECIPE
From foodhousehome.com
RHUBARB ICE CREAM WITH A CARAMEL SWIRL RECIPE - NYT COOKING
From cooking.nytimes.cf
RHUBARB ICE CREAM WITH RHUBARB SWIRL - LIVE SLOW RUN FAR
From liveslowrunfar.com
BEST ICE CREAM FOR BBQ SEASON - GOOD HOUSEKEEPING
From goodhousekeeping.com
RHUBARB ICE CREAM WITH A CARAMEL SWIRL - DINING AND COOKING
From diningandcooking.com
COOK THIS: FOUR SAVOURY AND SWEET SPRING RECIPES FROM RHUBARB
From nationalpost.com
RHUBARB CRèME CARAMEL | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
CARAMEL SWIRL ICE CREAM - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
RHUBARB ICE CREAM WITH A CARAMEL SWIRL RECIPE - FOOD NEWS
From foodnewsnews.com
LARA LEE'S TAMARIND CARAMEL BROWNIES - RTE.IE
From rte.ie
ROASTED RHUBARB ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love