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.
  1. Rhubarb and Custard Ice Cream-1
  1. Rhubarb and Custard Ice Cream-1

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

  1. 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. 
  2. 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. 
  3. Chill: Chill the mixture in the fridge for 30 minutes for best churning results. 
  4. Churn: Pour the chilled custard mixture into your self-freezing ice cream machine and churn according to your machine’s instructions. 

This recipe was prepared with

Cuisinart Freeze Ease Ice Cream Maker

Cuisinart Freeze Ease Ice Cream Maker

Price reduced from £149.99 to £119.99