Rhubarb Swirl Buttermilk Ice Cream

Rhubarb Swirl Buttermilk Ice Cream is a gluten free and lacto ovo vegetarian main course. For $5.93 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 1857 calories, 20g of protein, and 106g of fat. It is brought to you by The Law Students Wife. It can be enjoyed any time, but it is especially good for Mother's Day. 128 people have tried and liked this recipe. If you have buttermilk, vanilla, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 8 hours and 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Strawberry Rhubarb Swirl Ice Cream, Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote, and Carrot Cake Ice Cream with Cream Cheese Frosting Swirl.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup chilled buttermilk

6 large egg yolks

2/3 cup granulated sugar

2 cups heavy cream

1/2 cup honey

6 cups rhubarb (approx. 8-10 stalks), ends trimmed and cut to 1/2-inch slices

pinch of salt

1/2 cup sugar

1 teaspoon vanilla

1 teaspoon vanilla extract

1/4 cup water

Equipment:

sauce pan

whisk

bowl

ice cream machine

frying pan

chopsticks

skewers

knife

Cooking instruction summary:

Place a medium-size metal bowl in the freezer to chill for at least 1 hour.In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes. Remove the saucepan from the heat.Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down. Remove the pan from the heat and cool completely.Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.

 

Step by step:


1. Place a medium-size metal bowl in the freezer to chill for at least 1 hour.In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes.

2. Remove the saucepan from the heat.

3. Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together.

4. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.Meanwhile, prepare the rhubarb compote.

5. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down.

6. Remove the pan from the heat and cool completely.Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions.

7. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.


Nutrition Information:

Quickview
1857k Calories
20g Protein
106g Total Fat
217g Carbs
26% Health Score
Limit These
Calories
1857k
93%

Fat
106g
164%

  Saturated Fat
62g
389%

Carbohydrates
217g
73%

  Sugar
196g
219%

Cholesterol
892mg
298%

Sodium
281mg
12%

Alcohol
1g
8%

Get Enough Of These
Protein
20g
41%

Vitamin K
115µg
110%

Vitamin A
4805IU
96%

Calcium
680mg
68%

Selenium
39µg
57%

Vitamin B2
0.91mg
53%

Phosphorus
503mg
50%

Potassium
1502mg
43%

Manganese
0.83mg
42%

Vitamin D
5µg
40%

Vitamin C
31mg
38%

Vitamin B12
1µg
33%

Vitamin E
4mg
33%

Vitamin B5
2mg
30%

Folate
117µg
29%

Fiber
6g
27%

Vitamin B6
0.39mg
20%

Magnesium
77mg
19%

Zinc
2mg
18%

Vitamin B1
0.27mg
18%

Iron
2mg
15%

Copper
0.21mg
10%

Vitamin B3
1mg
7%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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