Rhubarb Ice Cream

Preparation info

  • Difficulty


  • Yield

    2 quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Wonderful by itself, with Cornmeal Poundcake, or with warm strawberries.


  • 8 cups rhubarb, chopped into ½-inch pieces
  • cups sugar
  • ½ cup water
  • ¾ teaspoon salt
  • 8 large egg yolks
  • cups milk
  • cups heavy (whipping) cream

A 2-inch piece vanilla bean


Combine the rhubarb with ½ cup of the sugar, the water, and ¼ teaspoon of the salt in a heavy-bottomed saucepot. Cook over medium heat, stirring occasionally, until the rhubarb is soft.

Place the rhubarb in a food processor fitted with the metal blade and purée it. Set the purée aside to cool.

Place the egg yolks in a large stainless steel bowl. Add the remaining 1 cup sugar and ½ teaspoon salt and whisk until smooth.

Place the milk and the cream in a heavy-bottomed saucepot. Add the vanilla bean and bring the milk-cream mixture to a boil. Slowly whisk it into the egg mixture.

Refrigerate the ice cream base until cold, and then strain it. Whisk the rhubarb purée into the ice cream base.

Freeze according to ice cream machine manufacturer’s instructions.