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I can’t possibly start this intro text without mentioning Mike’s love for ice cream. I’ve never encountered someone as passionate of an ice cream lover as he is, and it makes me just as happy watching him devour his favorites as it makes him eating them. The combination of living in NYC with all its superb ice cream shops and marrying Mike has definitely widened my ice cream horizon as well. I’ve always loved it (duh), but the past 5-6 years have gotten me way past the standard strawberry ice cream I would go for 9 times out of 10 earlier in my life. Mint-chocolate chip is by far Mike’s no. 1 favorite (followed by coffee), while mine is probably salted caramel. There’s also a banana-walnut vegan ice cream at Van Leeuwen Ice Cream (a few blocks away from our old apartment) that blows our minds every time we have it. But this right here might very well sneak its way into our top-5. The rhubarb comes at you at full force, both through a rhubarb flavored ice cream base, but also a cooked down rhubarb swirl. It’s a summer’s dream in a bowl, and we’ll be making this time upon time the coming months. Hope you’ll give it a try too!
Makes 1 quart
Ice Cream Base
200 g rhubarb, chopped (~4 dl )
1/4 tsp salt
1.5 dl sugar (~135 g)
3 dl heavy cream
2 dl milk
2 egg yolks
100 g rhubarb, chopped (~2 dl)
2 tsp lemon juice
80 g sugar (~scant 1 dl)
Pinch of salt
- Start with the ice cream base. Mix rhubarb, sugar and salt in a medium saucepan and put over medium heat. Simmer until the rhubarb has softened, approximately 7 minutes. Let cool and blend to a puree.
- Add the rhubarb puree back into the saucepan along with the milk and heavy cream. Stir to combine. Put the saucepan over medium-low heat and bring just to a simmer. Remove promptly from the heat.
- Place the egg yolks in a heatproof bowl, and slowly pour in some of the heated ice cream base (about 2 dl total), whisking constantly. When the egg yolks have been tempered, pour them into the sauce pan with the rest of the ice cream base. Heat until the mixture just starts to steam. It will only take a minute or two.
- Strain the ice cream base through a fine mesh sieve and let cool. Put in the fridge, covered, and allow to cool for at least 8 hours, preferably overnight.
- While the ice cream base is cooling, prepare the rhubarb swirl. Place the rhubarb, lemon juice, sugar and salt in a small saucepan and simmer over medium heat until soft, approximately 7 minutes. Remove from the heat, let cool, and blend to a puree. Put the puree back over medium heat, and let simmer for 5 minutes. Strain, cool, and place in the fridge.
- Churn the ice cream according to the ice cream maker instructions. Ours takes approximately 20 minutes. Once finished, pour one third of the ice cream into an appropriate container, and drizzle over a third of the rhubarb swirl. Pour another third of the ice cream on top with another drizzle of rhubarb swirl. Finish with the final third of ice cream and the last of the drizzle on top. Allow to sit in the freezer at least a few hours before serving.