Well, that’s definitely what’s happening over here, so if you’re with me, read on. I won’t take long, I promise. Here’s the deal: This is a rich, creamy custard, flavored by barely sweet, tangy rhubarb, flecked with chewy, jammy little bits of the simmered fruit. It’s reminiscent of strawberry ice cream, but with just a hint of mouth-puckering tartness. Just a hint. The part I’m really crazy for is the wee chunks of fruit that are swirled in the custard. They’re the bomb. I’ve made lots of frozen treats in my ice-cream maker, but this might take the cake for the creamiest, smoothest batch ever. It’s perfect on a cone, eaten on the porch on a hot summer night, or dressed up with some sliced strawberries as dessert.
- 1 lb rhubarb, sliced into 1/4" pieces
- 1/2 cup water
- 1 3/4 cups sugar, separated
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
In a small saucepan, combine rhubarb, water, and 3/4 cups sugar. Bring to a simmer and cook until no big chunks of rhubarb remain, about 10 minutes. Cool completely in the fridge.
In a large saucepan, combine all remaining ingredients in a large saucepan. Cook over medium heat, whisking constantly, until custard reaches 165 degrees on a candy thermometer. Transfer to a bowl and let cool completely in the fridge.
Mix together chilled custard and chilled rhubarb sauce. Churn in an ice cream maker according to your machine's instructions.When the custard is thick and frozen, transfer to an airtight container and store in freezer for several hours, until firm.