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Honey-Rhubarb Ice Cream

rhubarb ice cream [1]

Rhubarb is one of those ingredients that people either adore or avoid. I fall into the former, and use it as much as possible during its rather short growing season. I’ve made it into crisps [1], pies and even eaten it raw, dipped in sugar (which is admittedly hard core). Combining the mouth-puckering sour flavor of rhubarb with sweet, creamy, honey ice cream base may just be the perfect marriage. I think this may have the power to turn even the most ardent rhubarb haters, into its biggest fans. 

Honey-Rhubarb Ice Cream

The honey ice cream base:

2 1/2 cups heavy cream

1 1/2 cups whole milk

1 large vanilla bean, scraped [2]

3/4 cup sugar

1/3 cup honey

10 yolks

The rhubarb sauce:

1 pound rhubarb stalks, cut into 1-inch pieces

1/2 cup sugar

1/3 cup honey

To make the ice cream base, follow these instructions: Ice Cream Base [3]

To make the rhubarb sauce:

[4]

Clean and cut the rhubarb into 1-inch pieces. You need to be punctilious about removing the leaves, since they are poisonous!

[5]

Place the rhubarb, sugar and honey into a saucepan with 2 tablespoons water. Cook over low heat and stir gently, until the rhubarb is soft, about 10+ minutes.

[6]

Taste the rhubarb to see if it is sweet enough for your taste. I like to keep it as tart as possible, but others like it a touch sweeter. Transfer the rhubarb to a container and refrigerate until very cold.

Add half of the rhubarb to the vanilla ice cream base…

[7]

and freeze as directed by your ice cream machine.

[8]

Rewarm the remaining rhubarb and spoon over the ice cream.

More Rhubarb Desserts:

Rhubarb Fool [9]

Spring Crepes with Rhubarb [10]

Strawberry Rhubarb Crisp [11]

Print Friendly [12]

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