Ice Cream, Gelato & Sorbets
Rhubarb and Custard Ice Cream
Rhubarb and Custard Ice Cream
Sweet, tangy, and irresistibly creamy, this rhubarb and custard ice cream recipe brings a nostalgic twist to your summer desserts. Combining stewed rhubarb with rich custard, this easy ice cream is the perfect balance of tart and smooth—ideal for garden parties, BBQs, or a refreshing treat anytime.
Ingredients
- 300 ml ready-made custard (store-bought, chilled)
- 150 ml heavy cream (or whipping cream)
- 100 g rhubarb, chopped
- 50 g sugar
- 1 tsp vanilla extract
- Optional: 1 tbsp lemon juice or zest
Preparation
- Cook the Rhubarb: In a small saucepan, combine chopped rhubarb, sugar, and lemon juice (if using). Cook over medium heat, stirring occasionally, until rhubarb softens but still has some texture (about 8-10 minutes). Let it cool completely. For a smoother ripple, you can puree half of the rhubarb, leaving the rest chunky.
- Prepare Ice Cream Base: In a mixing bowl, whisk the ready-made custard with the heavy cream and vanilla extract until smooth and slightly airy.
- Chill: Chill the mixture in the fridge for 30 minutes for best churning results.
- Churn: Pour the chilled custard mixture into your self-freezing ice cream machine and churn according to your machine’s instructions.
