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Rhubarb Crumble Ice Cream

Creamy Rhubarb Crumble Ice Cream for Summer Bliss

This Rhubarb Crumble Ice Cream combines sweet and tangy rhubarb with a creamy texture, perfect for summer indulgence!
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Prep Time 1 hour
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 45 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Rhubarb Chopped
  • 1 cup Sugar Brown sugar recommended
  • 1 bean Vanilla Bean Or 1 tsp vanilla extract
  • 2 cups Cream Heavy cream preferred
  • 1 cup Milk Whole milk recommended
  • 1 pinch Salt
  • 4 Egg Yolks Or egg replacer for vegan option
For the Crumble Topping
  • 1/2 cup Butter Cold and cubed
  • 1 cup Flour Gluten-free flour optional
  • 1/2 cup Sugar Brown sugar recommended
  • 1 tsp Cinnamon

Equipment

  • Oven
  • Baking dish
  • medium saucepan
  • Ice Cream Maker
  • Mixing bowls
  • Fine Mesh Sieve
  • parchment paper

Method
 

Preparing the Ice Cream
  1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. Wash and chop the rhubarb, sprinkle with sugar and vanilla, and let sit for 60 minutes.
  3. Roast the rhubarb for 25 minutes until tender and syrupy, then cool to room temperature.
  4. Combine flour, sugar, cold butter, and cinnamon in a bowl; mix until crumbly. Chill until ready.
  5. Spread crumble mixture on parchment-lined baking sheet; bake for 12-15 minutes until golden brown.
  6. In a saucepan, heat cream, milk, sugar, and salt until simmering. Whisk egg yolks separately.
  7. Slowly add hot cream mixture to egg yolks while whisking. Return to saucepan and cook until thickened (5-7 min).
  8. Strain the custard through a sieve into a bowl over an ice bath to cool quickly; refrigerate for at least 2 hours.
  9. After chilling, stir in crème fraîche, half the roasted rhubarb, and half the crumble; mix well.
  10. Churn the mixture in an ice cream maker for 25-30 minutes until thick and creamy.
  11. Transfer ice cream to a container, smooth the top, cover, and freeze for at least 4 hours until firm.
  12. Before serving, let the ice cream soften for 5-10 minutes. Serve with remaining rhubarb and crumble on top.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 110mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 0.5mg

Notes

This rhubarb crumble ice cream is a delightful summer treat, perfect for gatherings and customizable with various fruits.

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