Wednesday, May 19, 2010

Rhubarb Ice Cream

A reader sent me this recipe. I really wanted to get some Rhubarb at the market this weekend, but I knew I just wouldn't be able to make it this week. Everything this reader makes is yummy, so I thought it would be best to pass this on before Rhubarb season is over. I'll let you know if I try it. Let me know if you get a chance to try it!

Serves 8

1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl. Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl. Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight. Freeze in an ice-cream maker to manufacturer's instructions.

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