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
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:
Clean and cut the rhubarb into 1-inch pieces. You need to be punctilious about removing the leaves, since they are poisonous!
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.
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…
and freeze as directed by your ice cream machine.
Rewarm the remaining rhubarb and spoon over the ice cream.
More Rhubarb Desserts: