Honey Rhubarb Ice Cream

Honey rhubarb ice cream | ZoëBakes | Photo by Zoë François

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, 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

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

To make the rhubarb sauce:

Fresh cut rhubarb | ZoëBakes | Photo by Zoë François

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

Rhubarb, sugar and honey in a saucepan | ZoëBakes | Photo by Zoë François

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.

Cooking down rhubarb in sugar and honey | ZoëBakes | Photo by Zoë François

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…

Homemade ice cream | ZoëBakes | Photo by Zoë François

and freeze as directed by your ice cream machine.

Honey rhubarb ice cream | ZoëBakes | Photo by Zoë François

Rewarm the remaining rhubarb and spoon over the ice cream.

More Rhubarb Desserts:

Rhubarb Fool

Spring Crepes with Rhubarb

Strawberry Rhubarb Crisp

9 thoughts to “Honey Rhubarb Ice Cream”

  1. This sounds wonderful. I am always looking for new recipes for rhubarb. I’m one of those “hardcore” types. You should try it with salt. I cut it in 1″ chunks and then slice them in half and lightly sprinkle with kosher or sea salt. I also roll 2 cups of rhubarb sprinkled with 3/4 cup sugar in a dough jelly roll style. After baking you drizzle with a powdered sugar glaze. Very good with a cup of coffee or tea.

  2. My sister-in-law was on a road trip and came home with heavy cream from a dairy. She also has rhubarb, so we gave this recipe a try. We followed the directions exactly, including the 10 egg yolks. The flavor was wonderful, especially the spoon of rhubarb sauce served over the ice cream. But the texture of our ice cream was grainy. I am suspecting the rhubarb sauce turned to ice crystals. Any ideas to avoid this?

    1. Hi Suzzanne,

      Did it seem icy, is that what you mean by “grainy?” How long did it take to freeze the ice cream in the machine? Sometimes an ice cream’s texture can be greatly improved by being tempered, which just means that it sits at room temperature for several minutes. Some freezers will create a very hard ice cream.

      Thanks, Zoë

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