Ingredients with Measurements:
- 2 cups chopped rhubarb
- 1/2 cup honey
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the chopped rhubarb and honey. Cook over medium heat until the rhubarb is soft and the mixture is thick, about 10 minutes. Remove from heat and let cool.
2. In a separate saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
3. In a medium bowl, whisk together the egg yolks, vanilla extract, and salt.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
6. Strain the mixture through a fine-mesh sieve into a large bowl. Stir in the rhubarb mixture.
7. Cover the bowl with plastic wrap and refrigerate until completely chilled, at least 2 hours or overnight.
8. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours or overnight
Temperature:
Cook over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 30g
Protein: 4g
Sodium: 60mg
Sugar: 26g
Substitutions for ingredients:
- You can use agave nectar or maple syrup instead of honey.
- You can use half-and-half instead of heavy cream and whole milk.
Variations:
- Add chopped strawberries or raspberries to the rhubarb mixture for a fruity twist.
- Add chopped nuts or chocolate chips to the ice cream before freezing for added texture.
Tips and tricks:
- Make sure to strain the custard mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- Chill the mixture thoroughly before churning in the ice cream maker for the best texture.
- If you don't have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.
Storage instructions:
Store the ice cream in a freezer-safe container for up to 1 month.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh rhubarb or a drizzle of honey.
Garnishes:
Fresh rhubarb, honey, chopped nuts, or chocolate chips.
Pairings:
Serve the ice cream with a slice of rhubarb pie or a warm fruit crisp.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the custard mixture curdles, strain it through a fine-mesh sieve and continue cooking until thickened.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the custard mixture to at least 160°F to ensure that any harmful bacteria are killed.
Food history:
Rhubarb has been used in cooking for centuries and was originally cultivated for its medicinal properties. Honey has also been used as a natural sweetener for thousands of years.
Flavor profiles:
This ice cream is sweet and tangy, with a creamy texture and a hint of honey.
Serving suggestions:
Serve the ice cream as a dessert after a summer barbecue or picnic.
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