Rhubarb Crumble Ice Cream

by Megan on April 10, 2014

Rhubarb Crumble Ice Cream // take a megabite

I like a little bit of consistency in life. I just like knowing there will always be blue cheese crumbles at the Whole Foods salad bar even if sometimes they only have fake chicken and no grated zucchini. I like to know that I’ve got party supplies in my desk at work in case I bring cookies in and need to put heart napkins out. I like to know that without a doubt ice cream can happen and be dreamy, so I’m glad Jeni exists. I like to know that no matter what when I get home Elliot will be waiting holding his favorite bone and that my rain boots are by the back door and that my rainbow fondue pot is where I can see it from any seat in the house.

Rhubarb Crumble Ice Cream // take a megabite

I also like to know that rhubarb is so sincere and consistent. It’s a miracle shade of pink that I’d like to paint my walls, and wear pants and shoes and tights that match. I’d like to get a rhubarb manicure, and keep roasted rhubarb sauce in the fridge for french toast and ice cream.

This ice cream is a remix of the Berry Crumble one I made a while back. And just like that one, it tastes like pie. A la mode and all that crap. I bet you’ll love it! It’s sweet and tart and has a crumble crunch, so what’s not to like? I’ll probably make like 4 more remixes to this. Hope you don’ t mind!

Rhubarb Crumble Ice Cream // take a megabite

Rhubarb Crumble Ice Cream
Recipe adapted from Jeni’s Splendid Ice Creams at Home

Ingredients:

rhubarb sauce -

  • 4 cups rhubarb
  • 1 cup water
  • 1 cup sugar

crumble -

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • pinch teaspoon salt
  • 1/4 cup (1/2 stick)  butter

vanilla bean ice cream base -

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz. (3 T) cream cheese, softened
  • pinch fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 T light corn syrup
  • 1 vanilla bean, split

Directions:

  1. Make a rhubarb sauce. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil. Reduce to a simmer and cook, stirring now and then, for 20 minutes. Strain, reserving liquid for lemonade or for in cocktails. Set aside to cool to room temperature. Chill in the fridge until time to churn the ice cream.
  2. Make crumble. Turn your oven down to 350F. Line with parchment paper. Whisk together the flour, the remaining 1 cup of sugar, salt and remaining 1/2 teaspoon of cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing every 10 minutes, or until golden. Cool completely.
  3. Make ice cream. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl stir together the cream cheese and salt until smooth.
  4. Combine the remaining milk, cream, sugar, corn syrup, vanilla seeds, and bean in a 4-quart saucepan. bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Whisk in a 1/2 cup of the chilled roasted berry puree. Cover bowl with plastic wrap and chill ice cream base for a few hours or over night.
  5. When ready to churn, strain mixture (removing vanilla bean) through a fine mesh strainer. Whisk in 1/4 cup of the rhubarb sauce. Freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned layer in a one-quart container with the leftover rhubarb puree and crumbles. Top ice cream with plastic wrap and an airtight lid. Freeze for at least 4 hours.

Yay! Click HERE for a printable pdf of the recipe above.

Elliotto Party Walk // take a megabite

We found confetti on our walk the other day!

P.S. All these photos were taken on my iPhone 5 and edited using VSCOcam.

{ 12 comments… read them below or add one }

Abby @ The Frosted Vegan April 11, 2014 at 8:37 am

LOVE the idea of this, also, can we be co-workers? I want to use your heart napkins when you bring in treats!

Reply

Katie K April 11, 2014 at 9:53 am

This ice cream was so lovely, I was wishing I had it for breakfast this morning :)
Way to make the dreamiest ice cream and include rhubarb. Way to let everyone know that rhubarb is cool!

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Molly @Doughvelopment April 11, 2014 at 12:23 pm

Don’t mind remixes of this at all! Jeni’s is fabulous! Now to get my hands on some rhubarb…

Reply

Katrina @ Warm Vanilla Sugar April 11, 2014 at 3:26 pm

This flavour looks seriously yummy. I love it!

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Laura Dembowski April 11, 2014 at 10:54 pm

I’m so excited it’s rhubarb and ice cream season. Way to go combining the two!

Reply

Baby June April 12, 2014 at 11:49 am

Oh wow, that looks fabulous! Reminds me I should be getting my rhubarb on this time of year.

Reply

Erin @ The Spiffy Cookie April 14, 2014 at 11:49 am

I’m so excited for baking with rhubarb! Love the idea of it in ice cream.

Reply

Sophie April 14, 2014 at 7:43 pm

Heart napkins in your desk! You are so adorable. Being your coworker must be a dream! Rhubard is indeed a lovely color, thanks for reminding me! I want this ice cream! I’m so glad for a lovely gal like you to teach me the non-egg way to make delicious ice creams. I love all your flavors. This one is rad! That confetti looks like a fun surprise too!

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Lindsay April 14, 2014 at 8:12 pm

LOVE your matching manicure!

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Amanda - A Cookie Named Desire April 16, 2014 at 2:09 pm

Yum! I ADORE rhubarb and ice cream… and rhubarb crumble…and your dog. Let me just sit here and count the ways I love you right now!

Reply

Phoebe May 14, 2014 at 3:55 pm

I just made this for a dinner party tonight and am very excited to try it! A note on the crumble part – I didn’t read as carefully as I should have and used 1 stick of butter despite the fact that it says 1/4 cup right before it. Just FYI!

Reply

Megan May 14, 2014 at 4:02 pm

Sorry about that! Hope it’s still awesome. :)

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