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–+ servings
Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream: A Creamy Summer Dream

This Rhubarb Crumble Ice Cream combines creamy texture and tart rhubarb for a delightful summer treat.
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Prep Time 1 hour
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 4 cups Rhubarb fresh or frozen
  • 1 cup Granulated Sugar can substitute with preferred sweetener
  • 1 bean Vanilla Bean or use vanilla extract
  • 4 large Egg Yolks or vegan custard mix
  • 2 cups Heavy Cream can use plant-based milk
  • 1 cup Milk can use plant-based milk
  • 1 teaspoon Salt
Crumble Topping
  • 1 cup Flour gluten-free flour can be used
  • 1/2 cup Butter cold or use vegan butter
  • 1/4 cup Granulated Sugar can replace with brown sugar
  • 1 teaspoon Cinnamon optional but recommended
For Serving
  • additional Extra Crumble for topping
  • remaining Roasted Rhubarb for topping

Equipment

  • Baking Dish
  • Mixing Bowl
  • Saucepan
  • Ice Cream Maker
  • Baking Sheet
  • Fine sieve

Method
 

Ice Cream Preparation
  1. Chop fresh rhubarb and place in a baking dish. Sprinkle sugar and mix in vanilla bean seeds. Let sit for 60 minutes.
  2. Preheat oven to 350°F (175°C). Roast rhubarb for 25 minutes until tender and juices thicken.
  3. In a bowl, combine egg yolks and sugar. Warm cream, milk, and salt in a saucepan until simmering. Gradually whisk into egg mixture, return to saucepan and cook until thickened.
  4. Strain custard through a fine sieve. Fold in crème fraîche, half of the roasted rhubarb, and ½ cup of crumble topping.
  5. Churn in an ice cream maker for 25-30 minutes, then place in a freezer-friendly container and freeze for at least 4 hours.
  6. Serve with extra crumble and remaining roasted rhubarb on top.

Nutrition

Serving: 1scoopCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Ensure your ice cream base is completely cooled before churning to prevent ice crystals. Adjust spices in the crumble topping to your preference.

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