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

£149.99