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Rhubarb Ice Cream
Chilling in the Spring
The idea of making Rhubarb Ice Cream occurred to me last summer — just after rhubarb season. And so I’ve had to wait an entire year to try it out. One word – Yum! Rhubarb and cream go together well and rhubarb has a lovely tartness. The ice cream was actually an extremely pale yellowish pink, so I added some red food coloring to make it darker. I based this recipe on my friend David Lebovitz’s article, “Scooped,” in the June/July 2009 Fine Cooking magazine. David is also the author of The Perfect Scoop – highly recommended.
Technorati: Food | recipe | kevin d weeks | cooking for two | dessert | rhubarb
9 Responses to “Rhubarb Ice Cream”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
You know what is a really nice combination? Rhubarb and ginger in both sorbets and ice creams. So good!
Katerina,
If you didn’t look at the recipe, it does include ginger.
That ice cream looks delicious! Rhubarb has such an awesome flavor!
Cheers,
Rosa
Rosa,
Yes it does – ad yet another vegetable competing for my meat-loving heart.
Kevin, now I must go out and get a new ice cream/ sorbet maker….maybe even a hand crank! This looks gorgeous! I bet it was delicious
Erika,
Don’t get a hand-crank unless you have kids to crank it.
Yummy.
Just what I need, an ice cream maker! F-a-t-t-e-r me. Actually, it is JUST what I need … a great idea for fresh peaches, blueberries, and other great summer fruits.
Mercier’s Apple Orchard in Blue Ridge, GA, is having a pick-ur-own cherry day. Fresh cherry ice cream with dark chocolate pieces?
Vicki,
Sounds good to me.
That ice-cream looks so good! I really have to give Rhubarb a try.