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Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream: A Creamy Sweet Summer Delight

Enjoy this Rhubarb Crumble Ice Cream that captures the tartness of rhubarb in a creamy base, perfect for summer.
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Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Rhubarb can be fresh or frozen
  • 1 cup Sugar adjust based on rhubarb sweetness
  • 1 whole Vanilla Bean or vanilla extract as substitute
  • 4 large Egg Yolks avoid scrambling while cooking
  • 2 cups Heavy Cream half-and-half can be used
  • 1 cup Milk
  • 1 pinch Salt enhances flavor
Crumble Topping
  • 1 cup Flour gluten-free options available
  • 1/2 cup Butter keep it cold
  • 1/4 cup Sugar adjust sweetness to preference
  • 1 teaspoon Cinnamon optional

Equipment

  • Oven
  • Mixing Bowl
  • Saucepan
  • Ice Cream Maker
  • Baking Sheet

Method
 

Roasting Rhubarb
  1. Chop rhubarb and mix with sugar and split vanilla bean. Let sit for 1 hour. Preheat oven to 350°F and roast for 25 minutes.
Preparing Crumble
  1. Whisk together flour, sugar, and optional cinnamon. Cut in cold butter until crumbly. Chill for 15 minutes, then bake for 12-15 minutes until golden.
Making Ice Cream Base
  1. Whisk egg yolks and sugar until fluffy. Heat cream, milk, and salt until simmering. Temper egg mixture with hot cream, then cook until thickened.
Combining Ingredients
  1. Stir in crème fraîche and half of the roasted rhubarb and crumble into cooled ice cream base. Churn in ice cream maker for 25-30 minutes.
Freezing and Serving
  1. Transfer ice cream to container, cover with parchment, and freeze for at least 4 hours. Serve with remaining rhubarb and crumble.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 50mgPotassium: 300mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 0.5mg

Notes

Chill the ice cream base thoroughly before churning for a smoother texture. If preferred, you can substitute rhubarb with other tart fruits.

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