Rhubarb Crumble
Ice Cream Recipe
Ingredients :
3 cups diced fresh rhubarb
or sliced frozen rhubarb
2/3 cup sugar plus 3/4 cup
sugar, divided
2/3 cup water
1 tablespoon butter
1/3 cup quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1-1/2 cups heavy whipping
cream
1-1/2 cups half-and-half
cream
1 teaspoon vanilla extract
How To Make Rhubarb Crumble Ice Cream :
- Place rhubarb, 2/3 cup
sugar and water in a small saucepan; bring to a boil, stirring occasionally.
Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10
minutes. Cool completely.
- In a small skillet, melt
butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir
until oats are coated, 45-60 seconds. Remove to a bowl; cool completely.
In a bowl, whisk together
both creams, vanilla and remaining sugar until sugar is completely dissolved.
Fill cylinder of an ice cream maker no more than two-thirds full. Freeze
according to manufacturer’s directions. During the last 5 minutes of
processing, add oat mixture, breaking up any large crumbles before adding.
- Transfer half of the ice
cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture.
Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with
remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.