Recipe Rhubarb Ice Cream

Prep: 20 minutes
Cook: 25 minutes

INGRÉDIENTSFor the rhubarb compote

For the ice cream base

PRÉPARATIONPrepare the rhubarb compote rhubarb

In a medium saucepan, combine the rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened, about 10 to 15 minutes. Let cool completely.
Prepare the ice cream base:
In a medium saucepan, heat the heavy cream, whole milk, and 1/2 cup sugar over medium heat until it begins to simmer. Do not let it boil.
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until pale and thick.
Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract.
Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

Combine and Churn

Once the custard and rhubarb compote have cooled, gently fold the rhubarb compote into the custard mixture.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Freeze and Serve

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Pour the ice cream into bowls or cones and serve.