Rhubarb Ice Cream with Creamy Vanilla Base

Hey y'all! If you’re searching for a unique and delightful dessert, this Rhubarb Ice Cream with Creamy Vanilla Base is just what you need. The tangy brightness of fresh rhubarb swirled into a lusciously smooth vanilla custard creates an unforgettable treat—perfect for summer gatherings, garden parties, or a cozy night in. Let's get cooking!

Why You'll Love This Rhubarb Ice Cream with Creamy Vanilla Base

• The sweet-tart rhubarb compote perfectly balances the rich, creamy vanilla ice cream base.
• It’s a show-stopping homemade dessert that’s surprisingly easy to make.
• The recipe is perfect for both rhubarb lovers and those new to this seasonal favorite.
• Customizable and crowd-pleasing—swap in your favorite fruits or add mix-ins!
• Every bite offers velvety texture with pops of fruity freshness.

Ingredients for Rhubarb Ice Cream with Creamy Vanilla Base

• For the Rhubarb Compote:
  • 2 cups fresh rhubarb, diced (about 8 oz)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
• For the Creamy Vanilla Ice Cream Base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 5 large egg yolks
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Directions: How to Make Rhubarb Ice Cream with Creamy Vanilla Base

Step 1: Prepare the Rhubarb Compote

1. In a medium saucepan, combine diced rhubarb, ½ cup sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until rhubarb is very soft and syrupy (about 10-12 minutes).
3. Remove from heat and let the compote cool completely. For a smoother swirl, mash rhubarb with a fork or blend lightly.

Step 2: Make the Creamy Vanilla Ice Cream Base

1. In a medium saucepan, heat the heavy cream and milk over medium-low until steaming but not boiling.
2. Meanwhile, in a bowl, whisk egg yolks, ¾ cup sugar, and a pinch of salt until pale and creamy.
3. Slowly pour the hot cream into the yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon (about 8-10 minutes or 170°F).
5. Remove from heat, stir in vanilla, and strain the custard through a fine-mesh sieve into a clean bowl.
6. Cool the mixture to room temperature, then refrigerate for at least 4 hours (or overnight).

Step 3: Churn & Swirl the Rhubarb Ice Cream

1. Pour the chilled vanilla custard into your ice cream maker and churn according to manufacturer’s instructions (usually about 20-25 minutes).
2. Once the ice cream is soft-serve consistency, gently fold in the cooled rhubarb compote or swirl it in for a marbled effect.
3. Transfer to a freezer-safe container, cover, and freeze for at least 4 hours until firm.

Notes & Helpful Cooking Tips

• Make sure your rhubarb compote is completely cool before adding to the ice cream to prevent melting.
• If you don’t have an ice cream maker, check out these no-machine methods.
• For extra creaminess, use only heavy cream and skip the milk.

Variations for Rhubarb Ice Cream with Creamy Vanilla Base

• Strawberry-Rhubarb Ice Cream: Swap half the rhubarb for strawberries in the compote for a classic combo.
• Cardamom Vanilla: Add ½ teaspoon ground cardamom to the custard for a warm, spiced twist.
• Vegan Alternative: Use coconut milk and a plant-based custard for a dairy-free version.

Required Equipment for Rhubarb Ice Cream with Creamy Vanilla Base

• Medium saucepan
• Mixing bowls
• Whisk
• Ice cream maker (or alternative method)
• Fine-mesh sieve
• Freezer-safe container

Storage & Shelf Life

Store your Rhubarb Ice Cream with Creamy Vanilla Base in an airtight, freezer-safe container. For best flavor and texture, enjoy within 2 weeks. If the ice cream hardens, let it sit at room temperature for 10 minutes before scooping.

Serving Recommendations & Pairings

• Serve with crispy homemade shortbread cookies.
• Top with fresh mint or a drizzle of honey for extra flair.
• Pair with grilled peaches or alongside a slice of pound cake for a stunning summer dessert.

Pro Tips for Rhubarb Ice Cream with Creamy Vanilla Base

• Chill your ice cream maker bowl overnight for the creamiest results.
• Don’t over-swirl the compote; distinct veins of rhubarb make a prettier presentation.
• For more info on achieving perfect ice cream texture, read this ice cream guide.

FAQ: Rhubarb Ice Cream with Creamy Vanilla Base

Can I use frozen rhubarb?

Absolutely—just thaw and drain excess liquid before cooking the compote.

Do I need an ice cream maker?

No, you can use a no-churn method by freezing the custard and stirring every 30 minutes until set, but a machine yields the creamiest texture.

Can I make the compote ahead of time?

Yes! Store the rhubarb compote in the fridge for up to 1 week before swirling it into your ice cream.

Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 5 hours (including chilling and freezing)

★★★★★ 4.90 from 54 ratings

Rhubarb Ice Cream with Creamy Vanilla Base

yield: 6 servings

prep: 30 mins

cook: 25 mins

total: 50 mins

A luscious homemade ice cream featuring tangy rhubarb swirled into a rich and creamy vanilla custard base. Perfect for summer desserts or a refreshing treat any time.

🖨️ Print Pin Recipe

Ingredients

• 2 cups fresh rhubarb, chopped
• ¾ cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 tablespoon pure vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

1. 1
   In a saucepan, combine chopped rhubarb, ¼ cup sugar, and lemon juice. Cook over medium heat for 8-10 minutes until rhubarb is soft and syrupy. Let cool completely.
2. 2
   In another saucepan, heat heavy cream and milk over medium heat until just steaming, not boiling.
3. 3
   In a bowl, whisk egg yolks, remaining ½ cup sugar, and salt until pale. Gradually whisk in the hot cream mixture.
4. 4
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and stir in vanilla extract.
5. 5
   Strain the custard through a fine sieve into a clean bowl. Cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours).
6. 6
   Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. In the last few minutes, swirl in the cooled rhubarb compote. Freeze until firm, about 3-4 hours, before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 310cal

Protein: 5 gg

Fat: 19 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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