The Best Rhubarb Ice Cream Ever!
Servings: 1 litre
Ingredients
- 2 cups whole milk (330g)
- 1/4 teaspoon of salt
- 1 1/2 cup sugar (225g)
- 2 1/2 cups rhubarb purée (recipe below)
- 2 cups (500ml) heavy cream
- 12 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- Heat milk, salt, and sugar in a saucepan
- In a separate bowl, stir together the egg yolks
- Reheat milk, then temper yolks by gradually pouring some milk into the yolks, whisking constantly, then pour the warmed yolks and milk back into the saucepan
- Cook over low heat, stirring constantly and scraping bottom with heat-resistant spatula, until custard thickens enough to coat spatula
- Combine ice cold heavy cream and rhubarb purée in large bowl over a bed of ice
- Strain custard into cream and rhubarb purée mixture; stir over ice bath until cool
- Refrigerate to chill thoroughly: preferably overnight
- Freeze in ice cream maker according to manufacturer’s instructions
Instructions for using the Thermomix:
- Weigh milk, salt, and sugar into TM bowl; heat on 50°C for 10 minutes at speed 2-3
- Set time for 15 to 18 minutes, temperature to 80°C and speed on reverse 2-3; add each of the yolks to the warmed milk one at a time through hole in lid, within first 2 minutes
- Combine ice cold heavy cream and rhubarb purée in large bowl over bed of ice
- Strain custard into cream and rhubarb purée mixture; stir over ice bath until cool
- Refrigerate to chill thoroughly: preferably overnight
- Freeze in ice cream maker according to manufacturer’s instructions
Notes
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.