Description
This Rhubarb Pecan Ice Cream combines the tartness of fresh rhubarb with the rich, creamy texture of homemade ice cream, complemented by toasted pecans for a delightful crunch. Perfect for a refreshing summer dessert, this recipe balances sweet and tangy flavors, crafted with simple ingredients and churned to perfection.
Ingredients
Scale
Rhubarb Mixture
- 3 cups fresh rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of salt
Mix-Ins
- 3/4 cup chopped pecans, toasted
Instructions
- Cook Rhubarb: Place the chopped rhubarb, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Cook for 10 to 12 minutes, stirring occasionally, until the rhubarb softens and breaks down. Remove from heat and allow to cool completely.
- Warm Cream Mixture: In a separate saucepan, combine heavy cream, whole milk, and remaining 1/2 cup sugar. Heat over medium heat until warm but not boiling, stirring to dissolve sugar.
- Temper Egg Yolks: In a mixing bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks while whisking constantly to prevent curdling.
- Cook Custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-8 minutes. Do not boil.
- Add Flavorings: Remove from heat and stir in vanilla extract, ground cinnamon, and a pinch of salt. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight to chill.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions. In the last few minutes of churning, add the cooled rhubarb mixture and toasted pecans to incorporate evenly.
- Freeze: Transfer the churned ice cream into a freezer-safe container. Freeze for 3 to 4 hours until firm before serving.
Notes
- Roasting pecans before adding them intensifies their flavor and adds a crunchy texture.
- If fresh rhubarb is unavailable, frozen rhubarb can be used after thawing and draining excess liquid.
- For extra crunch, serve with additional chopped toasted pecans on top.
