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Rhubarb Crumble Ice Cream

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Rhubarb Crumble Ice Cream Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream






A sweet, utterly luscious rhubarb crumble ice cream with creme fraiche for a truly decadent summer dessert. 

I’ve been dreaming about making a creme fraiche ice cream ever since I had some while away at cheese camp with Vermont Creamery. It was so smooth and creamy and probably the most amazing thing I’ve ever tasted. Seriously, you’ve never had ice cream so luscious and decadent before. I needed to make it at home.

I have two rhubarb plants. One is my baby. I’ve had it as long as I’ve had this blog and it’s one of the most consistent relationships I have outside of my relationship with my daughter. The second is newer. My first rhubarb is a green variety. It tastes the same as the red variety most people know, but it’s green. I wanted a red one to give that classic hue to my dishes. It takes a few years before you can harvest and this was my first year being able to do so. I decided to celebrate with a pretty pink ice cream. Because I love homey flavors, I folded in bits of crumble topping to give it a rhubarb crumble flavor. And because I can’t help myself, I added a touch of rose to the rhubarb crumble ice cream which adds a lightness and a bit of fun. It’s totally optional though. Don’t stress if you can’t get your hands on some rosewater.

The rhubarb crumble ice cream is sweet and homey and such a pretty color. I guess it kind of falls into that “millennial pink” category. Which isn’t actually a thing, but still, so pretty. I don’t know how this term ever became a thing, but I admit that I love the shades of pink that fall into that category. I even bought a purse that perfectly matches the rhubarb crumble ice cream.

If you are dying for ice cream, but don’t have an ice cream maker, not to worry, because you can make ice cream without an ice cream maker.

Rhubarb Crumble Ice Cream   Save Print Prep time 45 mins Cook time 20 mins Total time 1 hour 5 mins   Author: Amanda Powell Recipe type: Dessert Cuisine: American Serves: approx 2 quarts Ingredients Crumble 3 tablespoons unsalted butter ½ cup all purpose flour ⅓ cup old fashioned oats ⅓ cup brown sugar pinch of cinnamon pinch of nutmeg pinch of salt Rhubarb Creme Fraiche Ice Cream 4 egg yolks ¾ cup granulated sugar, divided 1 cup heavy cream 1 cup whole milk ¼ teaspoon salt 2 teaspoons vanilla extract 1 teaspoon rosewater, optional ¾ cup rhubarb jam 1 cup creme fraiche Instructions Prepare your ice cream maker, if using. This may require you to chill your maker in the freezer overnight. If you don't have an ice cream maker, use my guide on making ice cream without an ice cream maker. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Mix together the ingredients for the crumble in a bowl. Rub the butter into the flour and oats to form large crumbles. Place the cr...


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Fuente de la noticia: cookienameddesire
Fecha de publicación: 12-06-2017 21:41
visto: 15

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