Description
A refined, minimalist dessert balancing tart rhubarb and creamy custard, creating a delightful pink ribbon effect.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks, tempered
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
- 2 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 1/3 cup granulated sugar (adjust to taste)
- 2 tbsp water
- 1 tsp lemon juice
- 1/2 tsp finely grated lemon zest (optional)
- Flaky sea salt, for finishing
- 1/4 cup crushed shortbread or honeyed almonds (optional, toasted)
- Thinly sliced candied ginger, for garnish (optional)
Instructions
- Prepare the rhubarb compote: In a small saucepan, combine rhubarb, 1/3 cup sugar, 2 tbsp water, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens to a loose jam — about 8–10 minutes.
- Warm the dairy: In a medium saucepan, combine milk, cream, and scraped vanilla bean (or extract). Heat gently until steam rises and small bubbles form at the edge — do not boil.
- Whisk yolks and sugar: In a bowl, whisk egg yolks with 3/4 cup sugar until pale and slightly thickened.
- Temper the eggs: Slowly ladle a few tablespoons of warm milk into the yolk mixture, whisking constantly. Return the tempered mixture to the saucepan.
- Cook the custard: Over low heat, stir constantly until the mixture thickens enough to coat the back of the spoon (170–175°F / ~82°C). Strain through a fine sieve into a clean bowl.
- Chill the base: Cool the custard by placing the bowl in an ice bath. Cover and refrigerate at least 4 hours or overnight.
- Churn the ice cream: Follow your ice cream maker’s instructions and churn the chilled custard until it reaches a soft-serve consistency.
- Fold in the compote: Spoon about two-thirds of the cooled rhubarb compote into the churned ice cream and ripple gently to create marbled streaks.
- Freeze to firm: Transfer to an airtight container, swirl the remaining compote on top, and freeze for at least 4 hours.
Notes
Use full-fat dairy for luxurious mouthfeel; strain the custard for silkiness. Serve with a sprinkle of flaky sea salt for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 300
- Sugar: 32g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg