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5 from 2 votes

Rhubarb crumble ice cream

This rhubarb crumble ice cream is my take on the traditional rhubarb crumble with its tangy flavor against a rich, creamy custard, interspersed with crunchy bits.
Prep Time15 mins
Cook Time25 mins
Roasting time25 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran

Equipment

  • Ice cream machine

Ingredients

Roasted rhubarb

  • 3 cups chopped rhubarb, cut it into 1/2-inch chunks.
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped

Cinnamon crumble

  • 1/2 cup all purpose flour
  • 1/4 cup turbinado sugar
  • 4 tbsps unsalted butter
  • 1 tsp ground cinnamon

Ice cream base

  • 1 1/2 cups heavy cream
  • 1 cup 2% milk
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 4 small egg yolks
  • 1 cup creme fraiche

Instructions

Roasted rhubarb

  • Place chopped rhubarb in baking dish. Scatter sugar over and scrape in seeds from vanilla bean and toss in pod. Let the mixture sit until rhubarb releases some juices, about 60 minutes.
  •  Preheat the oven to 350 degrees F.
  • Roast rhubarb, tossing once, until tender and juices are syrupy, about 25 minutes. Let it cool to room temperature.

Cinnamon crumble

  • To make the crumble,  in a medium prep bowl, combine flour, sugar, butter, and cinnamon.  Use your fingers and rub the mixture together until it resembles breadcrumbs. Refrigerate the crumble for 15 minutes until chilled.
  • When ready to bake, preheat the oven to 350 degrees F.
  • Spread the chilled crumble mixture on a baking sheet lined with parchment paper.  Bake for 12-15 minutes or until golden brown.
  • Transfer the baking sheet to a wire rack and let it cool completely before breaking it into small pieces.  Store the crumble in a tight-lidded container until ready to use.

Ice cream base

  • In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.
  • In a heavy non-reactive saucepan, combine cream, milk, salt and ¼ cup sugar.
  • Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer).  Reduce the heat to low.
  • Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly.  Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
  • Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 12-15 minutes.
  • Strain the base through a fine-mesh strainer into a clean container.
  • Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
  • When ready to churn the ice cream, whisk the creme fraiche, fold in half of the roasted rhubarb and 1/2 cup of crumble into the ice cream base.
  • Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
  • Spin until thick and creamy about 25-30 minutes.
  • Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
  • When ready to serve, scoop ice cream into bowls. Top with remaining roasted rhubarb and extra crumble. (optional)