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Rhubarb Ice Cream with Honey-Scented Strawberries and Whipped Cream

Make your own ice cream bursting with the sweet flavors of spring with this recipe from Bi-Rite Creamery co-owner Anne Walker.

  • Yield: Makes 1 quart ice cream; serves 4 to 6
Rhubarb Ice Cream with Honey-Scented Strawberries and Whipped Cream

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7132

Ingredients

  • 4 cups chopped rhubarb
  • 1/4 cup sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 5 large egg yolks
  • 1 3/4 cups heavy cream
  • 3/4 cup whole milk
  • 1/2 cup honey
  • 1/4 teaspoon coarse salt
  • Honey-Scented Strawberries
  • Whipped Cream

Directions

  1. Place rhubarb, sugar, 2 tablespoons water, and lemon juice in a large saucepan. Cook over medium-high heat until rhubarb is very soft and most of the liquid has evaporated. Transfer to the jar of a blender and carefully blend until smooth. Transfer rhubarb puree to refrigerator until chilled.

  2. In a medium heatproof bowl, whisk eggs just to combine; set aside.

  3. In a large heavy-bottomed saucepan, mix together cream, milk, honey, and salt. Place over medium-high heat and cook until mixture barely begins to simmer; reduce heat to medium.

  4. Slowly whisk in 1/2 cup cream mixture into eggs. Repeat process with another 1/2 cup cream. Slowly stir egg mixture into saucepan with cream using a heatproof spatula. Cook, stirring constantly until mixture is thickened and coats the back of a spoon, about 1 to 2 minutes.

  5. Strain custard through a fine-mesh strainer into a bowl set in an ice-water bath. Using a clean spatula, stir custard occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 2 hours and up to overnight.

  6. Whisk 1 1/2 cups rhubarb puree into chilled custard. Transfer custard to an ice cream maker and freeze according to manufacturer's instructions. Meanwhile, place a 1 quart container in the freezer and freeze until ice cream is ready. Transfer ice cream to chilled container and stir in remaining 1/2 cup rhubarb puree. Serve ice cream immediately with honey-scented strawberries and whipped cream or for firmer ice cream, transfer to freezer for at least 4 hours and up to 3 days.

Reviews (1)

  • KamenBeringer 20 Mar, 2014

    This is without a doubt my all time favorite homemade ice cream recipe.I make this every year on the first day of spring with frozen rhubarb I have saved fro the previous year.Note that when using frozen rhubarb there is not need to add the water in the recipe,just the lemon juice.You may want to increase the amount of sugar you add to the rhubarb if it seems too tart.I have also used brown sugar in the rhubarb which gives it a slight molasses flavor.Really easy and wonderfully tart.Must try !!!