Rhubarb Crisp Ice Cream
This Rhubarb Crisp Ice Cream features a tart rhubarb ripple and crisp brown-sugar-kissed oat clusters enveloped in creamy vanilla ice cream.
Equipment
- Ice Cream Maker
Ingredients
Rhubarb Ripple
- 454g (1lb) fresh rhubarb cut into chunks
- ½ cup granulated sugar
- ¼ cup water
- ¼ tsp salt
Crisp Clusters
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup sliced almonds
- ¼ tsp salt
- 6 tbsp unsalted butter melted
Vanilla Ice Cream
- 1 ½ cups 2% milk
- 4 egg yolks
- ⅔ cup granulated sugar
- ¼ tsp salt
- 1 ½ cups whipping cream
- 1 tsp high-quality vanilla extract
Instructions
For the Rhubarb
- Place all of the ingredients in a medium-sized saucepan and place over medium-low heat. Leave the rhubarb to cook, stirring occasionally, until it completely falls apart and any liquid in the pot takes on a syrup-like consistency.454g (1lb) fresh rhubarb, ½ cup granulated sugar, ¼ cup water, ¼ tsp salt
- Take the rhubarb off of the heat and transfer to a bowl. Let cool to room temperature before covering and transferring to the fridge. Let the rhubarb chill for at least 2 hours.
For the Crisp
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- In a large bowl, whisk to combine the flour, oats, sugar, almonds, and salt. Stir in the melted butter until well-integrated. The mixture should be clumpy.¾ cup old-fashioned rolled oats, ½ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup sliced almonds, 6 tbsp unsalted butter, ¼ tsp salt
- Spread the finished mixture evenly over the surface of the baking sheet. Bake the crisp for 20-25 minutes, rotating the pan once halfway through. Set aside to cool completely.
- Once the crisp is cool, break it into chunks and transfer them to a resealable container. Place the container in the freezer until ready to use.
For the Ice Cream
- Pour the milk into a small saucepan and place over medium-low heat. Gently heat the milk until steam begins to form on the surface and it reaches the temperature of hot bath water.1 ½ cups 2% milk
- While the milk is heating, place the egg yolks, sugar and salt in a medium-sized bowl and whisk to combine. Whisk until the mixture is uniform and turns a lighter shade of yellow.4 egg yolks, ⅔ cup granulated sugar, ¼ tsp salt
- Gradually whisk in two ladlesful of the hot milk into the yolk mixture to temper the eggs. Pour the yolk mixture into the saucepan and gently heat the ice cream base over medium-low heat until thick enough to coat the back of a spoon.
- While you're waiting for the base to cook, prepare an ice bath in a large bowl. Place a smaller bowl in the center and set aside.
- Pour the finished base through a fine-mesh strainer into the bowl in the center of the ice bath. Whisk in the heavy cream and vanilla extract. Leave the base to chill for 20 minutes, stirring occasionally. Alternatively, you could skip the ice bath and leave the base to chill in the fridge overnight.1 ½ cups whipping cream, 1 tsp high-quality vanilla extract
To Assemble
- Place an 8x8 inch pan in the freezer to chill. Pour the ice cream base into an ice cream maker and churn for 25 minutes.
- Once the 25 minutes have passed, start sprinkling in all but a ¼ cup of the crisp into the ice cream as it churns.
- Once the crisp is integrated, transfer half of the ice cream to the chilled pan and spread into a relatively even layer. Working quickly, spoon half of the rhubarb mixture over top and swirl the two together using a spoon. Add the remaining ice cream and the remaining rhubarb mixture and swirl once more. Wrap the pan with plastic wrap and transfer to the freezer. Leave the ice cream to freeze for at least 4 hours or overnight.
- When ready to serve, scoop the ice cream into small bowls and garnish with the reserved crisp. Serve immediately.