Description
This Rhubarb Pecan Ice Cream combines tangy, cooked rhubarb with toasted pecans in a rich and creamy custard base, creating a deliciously fruity and nutty dessert perfect for summer.
Ingredients
Scale
Rhubarb Mixture
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Custard Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
Add-Ins
- 1 cup chopped toasted pecans
Instructions
- Cook the Rhubarb: In a medium saucepan, combine the chopped rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the rhubarb softens and breaks down. Remove from heat and let cool completely.
- Heat the Dairy: In a separate saucepan, combine the milk, heavy cream, and remaining 3/4 cup sugar. Heat over medium heat until hot but not boiling.
- Temper the Egg Yolks: Lightly whisk the egg yolks in a bowl. Gradually pour some of the hot milk mixture into the yolks while whisking constantly to prevent curdling.
- Cook the Custard: Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract. Let cool to room temperature.
- Combine and Churn: Stir the cooled rhubarb mixture and chopped toasted pecans into the custard. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm.
Notes
- Lightly toast the pecans before chopping for enhanced flavor.
- For a smoother texture, puree half of the rhubarb mixture before folding into the custard.
- Store ice cream in an airtight container in the freezer for up to 2 weeks.
