Rhubarb Crumble Ice Cream (#61)

8 09 2013

My mother in law stopped by yesterday and brought along a huge bag of goodies from her garden: beautiful heirloom tomatoes, yellow cherry tomatoes, amazingly fragrant basil, green beans, and rhubarb.   Rhubarb typically peaks in the spring, but I guess when you have your own garden, anything goes… or grows!

I suppose I could have gotten creative with the tomatoes or the basil (green bean ice cream would have been pushing it), but I thought a rhubarb ice cream recipe would be safest.  I have already developed recipes for Strawberry Rhubarb Ice Cream, Rhubarb Ginger Ice Cream, and most recently Rhubarb Orange Star Anise Frozen Yogurt.  What next?

I scanned the kitchen and zeroed in on a canister of old fashioned rolled oats I had on the counter.  With autumn just around the corner, a Rhubarb Crumble Ice Cream was in order.

I love rhubarb crumble, and I love it even more when it’s topped with a huge scoop of vanilla ice cream.  Trouble is, the warm fruit usually melts the ice cream.  Unless you inhale your dessert, you end up with a bowl of soupy, fruity cream!  Solution?  An ice cream recipe that captures the sweet-tangy taste of cooked rhubarb and the satisfying crunch of a buttery crumble topping.  Enjoy.

Cook down rhubarb, orange zest, OJ, and sugar...

Rhubarb, orange zest, sugar, and orange juice…

rhubarb orange compote

… cooked into a luscious compote.

crumble topping

A quick crumble topping made of oats, flour, butter, and brown sugar.

Rhubarb Crumble Ice Cream  (Makes about 1.25 L)

Ice Cream:

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
Pinch of sea salt
1/2 tsp pure vanilla extract

Rhubarb Orange Compote (makes 1 cup):

2.5 cups of chopped rhubarb
1/2 cup of sugar
Juice and zest of one orange

Crumble Topping

1/4 cup of butter
1/3 cup of flour
1/3 cup of old fashioned rolled oats
1/4 cup of brown sugar
Pinch of salt

For the Ice Cream:

  1. In a heavy saucepan, lightly whisk together the eggs and sugar.
  2. Add 2 cups of the half-and-half cream and the salt.
  3. Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  4. Remove from heat immediately and add the remaining half-and-half to stop the cooking.  Stir in the vanilla extract.  Place the saucepan into an ice bath to cool the custard rapidly.
  5. Chill overnight in the fridge.

For the Rhubarb Orange Compote:

  1. While the ice cream is chilling, prepare the rhubarb orange compote.  Combine all compote ingredients into a non-reactive saucepan.
  2. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down.  This should take about 10 to 12 minutes.  Don’t overcook it.  You want the compote to still have some chunkiness and texture to it.
  3. Cool and chill overnight in the fridge.

For the Crumble Topping:

  1. Melt the butter in a small saucepan.
  2. Add the remaining ingredients and stir to combine thoroughly.
  3. Spread the mixture onto a parchment paper lined baking sheet and bake in a 375 degree F oven for about 10 minutes, until golden brown and fragrant, stirring once.
  4. Let cool completely.  Break up any larger bits into smaller crumbles.

To Finish:

  1. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
  2. In the final moments of churning, add the compote and churn to marble throughout the ice cream.
  3. Let chill in freezer to desired serving consistency.
  4. Scoop into chilled serving dishes and garnish with a spoonful of crumbles.
Rhubarb crumble ice cream

The Official Taster says: “It’s about time you made more ice cream! Love the crunch.”

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