Vanilla Rhubarb Custard Ice Cream
Ingredients
1 pound rhubarb
3 cups half & half
3/4 cup sugar
1 vanilla bean
4 eggs
Preparation
1
Roast rhubarb
2
Clean rhubarb
3
Slice the middle lengthwise
4
Dust on both sides with sugar
5
Place on parchment-lined baking sheet
6
Cook for 15 minutes at 400 degrees
7
Let cool, and chop into a lovely red mush
8
Set aside
9
Part 1: Ice cream custard – half & half
10
In double boiler, add half & half
11
Split vanilla bean and scrape seeds, add bean and seeds to half & half
12
Stir often
13
Heat just until bubbles form on the side of the pan
14
Remove from heat, let it cool for about 10 minutes
15
Part 2: Ice cream custard – eggs & sugar
16
In separate bowl, add 3 egg yolks and 1 whole egg
17
Add 3/4 cup sugar and mix until creamy
18
Part 3: Cooking ice cream custard
19
Add one half cup of the warm half & half mixture to the egg mixture, continuously stirring
20
Add remainder of half & half, one half cup at a time, while stirring
21
Too hot and you’ll get sweetened scrambled eggs)
22
Return mixture to double boiler and heat
23
Keep stirring
24
Heat slowly until thickens and mixture coats the spatula ( see photo 4)
25
Remove from heat and stir in rhubarb mush, puree
26
Part 4: Chill mixture
27
Refrigerate mixture until completely cool (see photo 5)
28
Part 5: Make ice cream
29
Pour mixture into ice cream maker and turn on (or get crankin’ if you’re going old scho0l)
30
It’s ready when thick enough for a spoon to stand
31
It won’t be hard like store-bought ice cream
32
Eat immediately or place in covered container in the freezer until served
.
Yield:
18.0 servings
Added:
Wednesday, June 2, 2010 - 8:20am
