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:
covered percent of daily need
