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

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Rhubarb Orange Star Anise Frozen Yogurt (#57-Y)

6 05 2013

I was rummaging through the freezer the other day and realized I still have lots of frozen fruit from last year.  With fresh, seasonal produce soon to be in great abundance, I figured it’s time to use up last year’s frozen goodies.  A bag of chopped rhubarb was among my collection.  Perfect.  I’ve had rhubarb, orange, and star anise compote on my mind for the past few weeks now!

For those who are unfamiliar, star anise is a spice that is commonly used in Asian cooking.  These beautiful little stars come from the pod of an evergreen magnolia tree and have an anise or licorice flavour.  Star anise pairs wonderfully with citrus and adds intrigue to rhubarb.

star anise

Beautiful, sweet smelling star anise

Rather than making a compote and churning it into a standard custard as I’ve done in the past, I decided to use 3 cups of yogurt as my base this time.  That’s right, I’m shaking things up and adding frozen yogurt to the 52 Scoops repertoire!

If you’ve been hesitant about making ice cream because of the higher fat content, you now have a healthier, lower fat alternative that is still be incredibly delectable, rich, and creamy!  I’ll be using 2% Greek yogurt for all my frozen yogurt recipes, but feel free to experiment with 1% or fat-free varieties.

Results?  Delicious!  The rhubarb, orange, and yogurt all have a mild tang, while the star anise adds just a hint of sweet licorice.  A marvelous first attempt at making frozen yogurt.

Because of the lower fat content, the frozen yogurt will become very hard overnight.  Enjoy it as soon as it is churned or after a quick chill in the freezer.  Two hours for me was perfect.

Rhubarb Orange Star Anise Frozen Yogurt  (Makes about 1 L)

2.5 cups of chopped rhubarb
1 cup white sugar
2 star anise
Juice and finely chopped zest of one medium orange
3 cups of Greek yogurt

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Strawberry Rhubarb Ice Cream (#16)

27 06 2012

When I posted my recipe for Rhubarb and Ginger Ice Cream a few weeks ago, I had every intention of posting a sister recipe — Strawberry Rhubarb Ice Cream — the week following.  But alas, sweet local strawberries were no where in sight.  Vancouver’s wet, grey, and ch-chilly June weather meant a delay in the ripening of local strawberries.  While you can buy fresh strawberries at the grocery store at almost any time of the year now, those giant red berries coming out of California have spongy interiors and don’t seem to have much taste.  (Find out why in this NPR article.)  Local strawberries, on the other hand, while smaller in size, are darling little red gems bursting with flavour and sweetness.  And finally, THEY ARE READY!!!

strawberries

Hooray, local strawberries are FINALLY in season!

The last time I checked, U-pick strawberries out in Richmond or the Fraser Valley are about $1.50 / lb, harvested berries at the farm gate around $2.00 to $2.50 / lb, and berries at the local farmers market or produce shops around $4.00 to $5.00 / lb.  It is definitely worth spending a couple hours in the U-pick fields or spending a few extra dollars for local berries – they will not disappoint!

This recipe employs the same method as Rhubarb Ginger Ice Cream: cooking a fruit compote, then swirling it into a plain ice cream.  You can, optionally, puree and strain the compote and then mix it into the custard prior to churning, but I prefer having larger pieces of fruit mixed into the ice cream.  Yum, a true taste of summer, at last!!

strawberry rhubarb compote

Strawberry rhubarb compote.  Make extra to use as a topping for toast, waffles, pancakes, or yogurt

Strawberry Rhubarb Ice Cream  (Makes about 1.5 L)

Ice Cream

2 eggs
1/2  cup white sugar
1/4 cup mild honey
3 cups half-and-half cream

Strawberry Rhubarb Compote (makes about 1.5 cups)

2 cups of chopped rhubarb
1/4 c sugar
2 tbsp water
1 c hulled and quartered strawberries

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Rhubarb Ginger Ice Cream (#13)

8 06 2012

Week #13!  This means I’m 25% through my year of ice cream making.  So far, I’m having loads of fun time developing new recipes and churning out batch after batch of delectable home made ice cream.

I really like using fresh, local ingredients, so I recently put out a call to my co-workers: If you grow interesting things in your backyard and want to bring me some freshly harvested goodies, I can probably transform it into ice cream for you.  And the next day, I came to work and found a bunch of rhubarb on my desk.  (Thanks Hildie!)

bunch of fresh rhubarb

Freshly picked rhubarb

Rhubarb is a fascinating vegetable.  It looks like pink celery and has an absolutely puckering bite if you try to eat it raw.  I thought this bunch of rhubarb ought to be cooked into a luscious compote loaded with ginger, then swirled into an ice cream custard.  Don’t be scared by the amount of ginger called for in the compote.  When mixed into the ice cream, there’s a wonderful balance of sweet and heat.  If you have a lot of rhubarb on hand, double the compote recipe and save some for topping yogurt, waffles, pancakes, or toast.

Jar of rhubarb ginger compote

Rhubarb ginger compote

Rhubarb Ginger Ice Cream  (Makes about 1.25 L)

Ice Cream:

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

Rhubarb Ginger Compote (makes 1 cup):

2.5 cups of chopped rhubarb
1/2 c sugar
1/4 c peeled, finely grated fresh ginger
2 tbsp water

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