RHUBARB SWIRL BUTTERMILK ICE CREAM
Creamy sweet buttermilk ice cream with a fresh swirl of rhubarb compote.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 8h45m
Number Of Ingredients 11
Steps:
- Place a medium-size metal bowl in the freezer to chill for at least 1 hour.
- In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes. Remove the saucepan from the heat.
- Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.
- Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down. Remove the pan from the heat and cool completely.
- Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.
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 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
REFRESHING RHUBARB ICE CREAM
No matter where my military family is stationed, this ice cream always makes me think of my parents' backyard rhubarb patch in Rochester, New York. -Rachel Garcia, Honolulu, Hawaii
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-3/4 cups.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly., Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold., Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.
Nutrition Facts : Calories 489 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 22mg sodium, Carbohydrate 85g carbohydrate (81g sugars, Fiber 1g fiber), Protein 2g protein.
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 :
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- Combine rhubarb, sugar, and lemon juice in a shallow pan. Bake for 30-35 minutes until soft and syrupy. Cool, then blend. Cool completely, then chill in the fridge until ready to use.
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