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Honey Rhubarb Ice Cream
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Honey Rhubarb Ice Cream

Combining the mouth-puckering sour flavor of rhubarb with sweet, creamy, honey ice cream base may just be the perfect marriage.
Author: Zoë François

Ingredients

Rhubarb Sauce

  • 1 lb rhubarb stalks cut into 1-inch pieces
  • 1/2 cup sugar
  • 1/3 cup honey

Instructions

Ice Cream Base

  • To make the ice cream base, follow these instructions: Ice Cream Base

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.