RHUBARB SWIRL ICE CREAM
The creamiest dessert you'll try this summer. Rich, tart, and sweet with the flavors of vanilla and fresh seasonal produce.
Provided by Meghan Yager
Categories Ice Cream
Number Of Ingredients 8
Steps:
- Place rhubarb, sugar, and water in a medium saucepan over high heat. Bring to a boil and continue cooking 10 to 15 minutes, stirring occasionally. The rhubarb will break down and should take on a jelly-like consistency.
- Remove from heat and allow to cool. Add to a blender or food processor. Process until smooth. Cover and place in the refrigerator for 2 hours, or until completely chilled.
- Whisk together heavy cream, milk, sugar, vanilla, and salt in a large bowl. Once sugar is dissolved, cover and refrigerate for 3 hours until chilled.
- Pour base into ice cream maker. Churn according to manufacturer's directions.
- Transfer half of the ice cream to a loaf pan. Spoon half of the sauce over the top. Add the remaining ice cream on top of that, and top again with sauce. Use a knife to swirl.
- Cover and freeze until firm, 3 hours minimum.
Nutrition Facts : ServingSize 1 scoop, Calories 249 calories, Sugar 27.4 g, Sodium 21.2 mg, Fat 15 g, SaturatedFat 9.5 g, TransFat 0.5 g, Carbohydrate 27.9 g, Fiber 0.3 g, Protein 1.9 g, Cholesterol 46.9 mg
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 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.
BUTTERMILK ICE CREAM
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.
RHUBARB CRISP WITH BUTTERMILK ICE CREAM
Categories Dairy Fruit Dessert Bake Summer Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For rhubarb:
- Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
- Meanwhile, prepare streusel:
- Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
- Serve crisps warm with a scoop of Buttermilk Ice Cream.
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