Here’s a full recipe for Rhubarb Ripple Ice Cream – tangy, creamy, and perfect for late summer or early fall when rhubarb is still around. This recipe involves making a simple custard-based vanilla ice cream and a rhubarb compote that gets swirled (rippled) through.
Rhubarb Ripple Ice Cream Recipe
YIELD:
About 1 quart (1 liter)
⏱️ Time:
Prep: 20 minutes
Cook: 30 minutes
Chill + Freeze: 6–8 hours (or overnight)
Ingredients
For the Rhubarb Ripple:
2 cups rhubarb, chopped (about 250g)
½ cup sugar (100g)
2 tbsp water
1 tsp lemon juice (optional, for brightness)
½ tsp vanilla extract (optional)
For the Ice Cream Base:
1 ½ cups heavy cream (360ml)
1 ½ cups whole milk (360ml)
¾ cup sugar (150g)
4 large egg yolks
1 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Rhubarb Ripple:
In a medium saucepan, combine rhubarb, sugar, and water.
Cook over medium heat until the rhubarb softens and breaks down (about 10–15 minutes), stirring occasionally.
Optional: Add lemon juice and vanilla for added flavor.
Once it’s a soft compote, remove from heat. Let it cool, then refrigerate until cold.
You can blend it smooth or leave it chunky, depending on your ripple texture preference.
2. Make the Ice Cream Base:
In a saucepan, heat milk, cream, and half of the sugar over medium heat until just steaming (not boiling).
In a bowl, whisk egg yolks with the remaining sugar until pale and thick.
Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly (tempering).
Pour the tempered yolks back into the saucepan with the rest of the hot mixture.
Cook gently over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).
Remove from heat. Stir in vanilla and a pinch of salt.
Strain through a fine mesh sieve into a clean bowl to remove any curdled bits.
Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
3. Churn the Ice Cream:
Once the base is thoroughly chilled, churn in your ice cream maker according to the manufacturer’s instructions (usually 20–30 minutes).
When the ice cream reaches soft-serve consistency, turn off the machine.
4. Swirl in the Rhubarb Ripple:
Spoon one-third of the churned ice cream into a container.
Add dollops of rhubarb compote over it.
Repeat layering (ice cream → compote) and gently swirl with a spoon or knife. Don’t overmix!
Cover and freeze for at least 4 hours or until firm.
Serve & Enjoy!
Scoop and serve on its own, or with shortbread, fresh strawberries, or as part of a summer dessert plate.
Variations:
Add crushed ginger cookies between layers for crunch.
Mix in a spoonful of strawberry jam with the rhubarb for added fruit depth.
Use coconut milk in place of dairy for a vegan version (plus a vegan base recipe).
