Rhubarb
Crumble Ice Cream Recipe
Ingredients
:
3
cups diced fresh rhubarb or sliced frozen rhubarb
2/3
cup sugar plus 3/4 cup sugar, divided
2/3
cup water
1
tablespoon butter
1/3
cup quick-cooking oats
1
tablespoon brown sugar
1/4
teaspoon ground cinnamon
1-1/2
cups heavy whipping cream
1-1/2
cups half-and-half cream
1
teaspoon vanilla extract
How
To Make Rhubarb Crumble Ice Cream :
Place
rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring
occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is
thickened, 8-10 minutes. Cool completely.
In
a small skillet, melt butter over medium-high heat. Add oats, brown sugar and
cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl;
cool completely.
In
a bowl, whisk together both creams, vanilla and remaining sugar until sugar is
completely dissolved. Fill cylinder of an ice cream maker no more than
two-thirds full. Freeze according to manufacturer’s directions. During the last
5 minutes of processing, add oat mixture, breaking up any large crumbles before
adding.
Transfer
half of the ice cream to a 1-quart freezer container; drizzle with half of the
rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to
swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until
firm, about 4 hours.
I
find it's important to freeze the oat crumble mixture so that it's very cold,
because a semi-frozen ice cream add-in keeps the original crispy and delicious
texture when incorporated this way.
