Saturday, June 9, 2007

Rhubarb Ice Cream

  • 1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
  • 1 cup sugar
  • 3 large egg yolks
  • 2/3 cup whole milk
  • 1 cup heavy cream

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.

Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.

Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.

Freeze in an ice-cream maker to manufacturer's instructions.

Serves 8

Adapted from Williams-Sonoma Taste

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