Rhubarb Ice Cream

8 Jun

Today has certainly been a whirlwind in the kitchen. After a day of lounging and swimming in the pool, my good friend Sara and I cooked up a feast: ricotta blintzes from scratch with homemade lemon curd, a veggie cheesy fritatta baked with breadcrumbs, and rhubarb ice cream for dessert.

Today is the Jewish Holiday known as Shavuot. In short, this holiday is a celebration of the Israelites receiving the Torah and of the seasonal harvest of wheat. Most of what I remember from this holiday is the FOOD. Dairy is the name of the game on this holiday. There are all sorts of explanations given as to why it is customary to eat dairy on Shavuot (see wikipedia). Anyway, I saw today as the perfect excuse to make some ice cream.

Rhubarb ice cream.

So easy to make. First you chop your rhubarb, then you simmer it for 15 minutes until it softens.

(The black piece is a vanilla bean)

Then you combine your braised rhubarb with some milk and some cream. Let it chill. And freeze in the ice cream maker. OOooo this tastes HEAVENLY. And it is the most precious pink color.

Here is my pal, Sara, scooping out the last bits of the ice cream. Check out that smirk on her face, she is going to get every last drop out of that bowl!

Rhubarb Ice Cream

from Not without salt

3-3 1/2 cups rhubarb (I used 6 medium sized stalks), washed and cut into half inch pieces

OPTIONAL: 2 oz (1/2 stick) butter ***I just nixed the butter and threw in a splash of water

1 vanilla bean, seeded

1 teaspoon vanilla extract

1 cup brown sugar, not packed (you could probably use regular granulated sugar, too if you prefer)

1/4 teaspoon salt

2 cups heavy cream

1 cup milk

Combine the rhubarb, butter (if using), vanilla bean, vanilla extract, sugar, and salt in a saucepan. Cover and place on medium-low heat for about 15 minutes, stirring occasionally, until the rhubarb has softened. Remove the lid and break the rhubarb up with a wooden spoon or spatula.

In a medium bowl, combine the cream and milk and add the braised rhubarb. Cover and let it chill completely in the fridge or an ice water bath. Churn in the ice cream maker according to the manufacturer’s instructions.


2 Responses to “Rhubarb Ice Cream”


  1. Ricotta Blintzes, From Scratch…with Homemade Lemon Curd « Figsinmybelly - June 10, 2011

    […] when I started to tell you about the Shavuot feast that my pal Sara and I put on? Well, the real star of the meal was ricotta blintzes that we made […]

  2. Rhubarb Recipe Roundup « Figsinmybelly - April 16, 2012

    […] Rhubarb Ice Cream- creamy dreamy ice cream with chunks of rhubarb dispersed throughout; just the way I like it […]

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