Rhubarb Ice Cream with Honey-Scented Strawberries and Whipped Cream

Makes 1 quart ice cream; serves 4 to 6

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


  • 4 cups chopped rhubarb

  • ¼ cup sugar

  • 1 teaspoon freshly squeezed lemon juice

  • 5 large egg yolks

  • 1 ¾ cups heavy cream

  • ¾ cup whole milk

  • ½ cup honey

  • ¼ teaspoon coarse salt

  • Honey-Scented Strawberries

  • Whipped Cream


  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.

    Rob Tannenbaum
Related Articles