Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Yield: Makes 6 servings
Cuisine: American
Ingredients: 3 cups chopped rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces); 3 cups chopped rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces); ½ cup water; 4 cups half-and-half; 3 egg yolks; 1 ¼ cups sugar; 1 teaspoon vanilla extract; ½ teaspoon salt

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This recipe is adapted from one published in the Chicago Tribune on June 18, 2015. The original recipe came from the grandmother of David Gott, of David’s Famous Gourmet Frozen Custard.

Ingredients

Sauce

3 cups chopped rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces)
¾ cup

Americas
United States
Chicago
ice cream
Vegetarian
Gluten-free
June

Method

To make sauce, stir together rhubarb, ¾ cup sugar, and ½ cup water in a large saucepan over medium-high heat. Bring to a boil; simmer until rhubarb is soft (about 10 minutes). Transfer sauce mixture to an airtight container, and chill overnight.

To make cream, whisk together half-and-half, egg yolks, 1 ¼ cups sugar, vanilla, and salt in a large saucepan over medium-high heat. Whisk cons