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Rhubarb ice cream

Martin loves rhubarb, and we make this a few times every summer. You can alter the amount of rhubarb depending on how well your plant is producing - even only one or two cups still makes yummy icecream.


Approx 3 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup 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. Can also use a 1/2L jar of bottled rhubarb, but need to sweeten it some more, cook it down and make sure it's chopped really fine (clogs the blade otherwise).

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.


Can also add orange juice when you stew the rhubarb for extra flavour.