Rhubarb Crumble Ice Cream
From the TAUNY Folk to Table Kitchen
Buttermilk Brown Sugar Ice Cream Base:
1 Ĺ cups buttermilk
2 cups heavy cream
1-2 teaspoon vanilla or 1 vanilla bean
5 large egg yolks
Ĺ cup brown sugar
ľ cup white sugar
Pinch of salt
Combine the buttermilk, heavy cream, and vanilla or scraped out seeds of vanilla pod in a sturdy sauce pot. Heat over medium high heat until just scalding, when itís just starting to simmer and little bubbles are forming around the edges. Donít allow the mixture to boil, so the buttermilk doesnít curdle.
While thatís heating, combine sugars, egg yolks, and salt in a medium bowl and whisk together.
Once the buttermilk mixture is scalding, whisk it into the egg mixture. Return the full mixture to the sauce pot and reduce heat to medium low, to turn this into custard. Cook the custard, stirring constantly, until it coats the back of the spoon well enough that when you draw a finger across, the line holds. (This will take at least several minutes.) Check with a cooking thermometer to make sure itís gotten to 180 degrees. Do not let the mixture boil.
Strain the mixture into a bowl, cover tightly, and put in the fridge to chill for at least 3-4 hours or better yet overnight.
When ready, run the custard through your ice cream machine according to the instructions. While itís chilling (or whenever convenient beforehand), make your other mix-ins. See recipes for those components below.
After itís completed mixing in the machine, hand-stir about 1 Ĺ cups (or more or less to taste) of the chilled shortbread crumbles into the soft ice cream mix. Pour half the mixture into a freezer-safe container, such as a loaf pan. Spread a thin layer of the chilled jammy rhubarb compote over the ice cream. Scoop the rest of the soft ice cream over that and spread to the edges as well as possible. Spread a line of compote down the middle of the pan. Draw a knife back and forth through the ice cream to spread the rhubarb compote into a ribbony swirl. I prefer the swirl effect, but itís also an option to mix the rhubarb compote thoroughly into the ice cream for a more uniform rhubarb flavor, in which case do that before mixing in the rhubarb crumbles.
Enjoy soft right away, or cover with saran wrap, pressing the saran wrap lightly onto the surface of the ice cream to make a seal, and chill further in the freezer for 2-4 hours to set into hard ice cream. Once itís fully set, put it in the fridge for 10-15 minutes to re-soften a bit before scooping.
1 cup salted butter, room temperature
Ĺ cup brown sugar
Scant ľ cup white sugar
Pinch of salt
1 cup quick oats
1 Ĺ cups flour
Preheat oven to 350. Line a baking sheet with parchment paper.
Using a pastry blender and/or your hands, mix all ingredients together until itís forming pea-sized or bigger crumb bits.
Pour onto prepared cookie sheet in a layer, retaining the crumb shape rather than pressing in.
Bake 20-25 minutes, till just starting to show light browning. Check the bottom periodically.
Remove from oven and, when cool enough to handle, use a spatula to break up the coarse crumbles, on the high end of the size youíd want for a fruit crumble or coffee cake topping.
Itís up to you how much of this to add to the ice cream when itís ready. I like to add about 1 Ĺ cups of crumble for a proportion that gives you a crumble in every bite. The remaining crumble can be enjoyed on its own and/or sprinkled on as a topping when serving the ice cream.
Jammy Rhubarb Swirl:
About 3 lbs/8 cups chopped rhubarb
ĺ cups white sugar*
Ĺ cup brown sugar*
A few drops vanilla
Sprinkle of cardamom
*You can use more or less sugar to taste. I like this amount for the ice cream swirl to balance the ice cream flavor, but less if I were making this just as a compote to retain more tartness.
Chop 2-3 lbs or about 8 cups rhubarb into roughly Ĺ inch pieces.
Combine all ingredients in a large saucepan.
Cook over medium heat until rhubarb starts to break down, stirring regularly.
If you like, take out a portion of the mix to save and use as compote on the ice cream and anything else you like.
Continue cooking the rest, or all if you donít take any out, until it thickens into a jammy consistency and needs to be stirred pretty constantly not to stick. The idea is to cook out as much of the water as possible so that the rhubarb swirl in the ice cream doesnít get icy.
Once it is cooked down to a thick jammy consistency, remove from heat, transfer to a storage container, and chill in the fridge until ready to add to ice cream. This will make more than you need for the ice cream (makes about 2 Ĺ cups total), but the rest is great to have around as a jam or topping, while it lasts!
This monthly ďSavor the SeasonĒ recipe series is sponsored by Nature's Storehouse (Canton, NY), and starred ingredients were donated for this recipe. Check out these and other special seasonal items, and let us know if you give this ice cream recipe a try, or share your own favorite way to use rhubarb!
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