Rhubarb Crumble Ice Cream
Tangy rhubarb puree and crunchy oaty crumble pieces rippled through an easy, egg-free vanilla ice cream.
If you have an ice cream maker that needs the inner bowl freezing, remember to put it in the freezer the night before. The rhubarb puree and ice cream base can also be made the day before.
No ice cream machine? See Recipe Notes below for making by hand.
Ingredients
For the rhubarb puree
- 300 g rhubarb (weight after leaves and bases removed)
- 125 g sugar (reduce to 100g for a tarter puree)
- 1 tbsp water
For the vanilla ice cream base
- 90 g sugar
- 125 ml whole milk
- 250 ml double cream
- 2 tsp vanilla extract or paste
For the crumble
- 50 g plain flour (white, wholemeal or a mixture)
- 15 g rolled oats
- 15 g sugar
- 2 tsp ground ginger (optional)
- 1 pinch salt
- 30 g butter
- few drops cold water
Instructions
Make the rhubarb puree
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Wash the rhubarb and cut into 2 - 3 cm chunks.
Place it in a wide, shallow saucepan, stir in the sugar and 1 tbsp of water.
Over medium heat, stir until the sugar melts then simmer until the rhubarb is very soft and falling apart.
Take off the heat then whizz to a puree with a stick blender.
Transfer to a shallow dish and chill in the fridge until completely cold.
Make the vanilla ice cream base
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Put the sugar and milk into a jug and briefly hand whisk until the sugar is dissolved.
Whisk in the double cream and vanilla until everything is combined.
Chill in the fridge until ready to churn.
Make the crumble
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Preheat your oven to 180°C /160°Fan /Gas 4 /350°F with a baking tray inside.
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Put the flour, oats, sugar, ground ginger if using, plus the salt, into a mixing bowl and stir together.
Cut the butter into pieces then rub in until the mixture resembles large breadcrumbs.
Sprinkle over 2 - 3 drops of water then bring together into pieces of crumble approximately the size of a pea.
Scatter the crumble over the baking tray and cook until light golden brown (10 - 15 min.), turning at least once and checking it isn't browning too quickly.
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Remove from the oven and set aside until cold.
Break up any larger pieces that have clumped together then set aside.
Make the Rhubarb Crumble Ice Cream
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Put the container in which you're going to store the ice cream into the freezer to chill.
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Remove the ice cream maker inner bowl from the freezer and put it into the ice cream maker.
Following the manufacturer's instructions, slowly pour the vanilla ice cream base into the ice cream maker and churn until done. Tip: for most ice cream makers, you'll need to get it running BEFORE you pour in the ice cream base so it doesn't immediately freeze on contact instead of churning.
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Transfer the churned ice cream to your chilled container.
Sprinkle with half the crumble pieces and half the rhubarb puree. Use a spoon to swirl them through the ice cream.
Repeat with the remaining crumble and puree.
Storing
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Cover and put in the freezer to firm up to your preferred consistency (from 2 - 4 hours for soft serve, 6 - 8 or overnight for firmer).
If set firm, transfer the ice cream to the fridge 30 - 60 min before serving.
Use within 2 weeks for best flavour.
Recipe Notes
Making Rhubarb Crumble Ice Cream without an ice cream machine.
- Make the rhubarb puree and crumble pieces as per the recipe.
- Combine the sugar, milk, double cream and vanilla as per the recipe except do this in a roomy bowl instead of a jug. Use electric beaters to whip until it's at the 'floppy' stage.
- Put the mixture in a chilled container and freeze for 1 hour. Stir or hand whisk to then return to the freezer for another hour. Repeat twice more every hour.
- Remove the ice cream from the freezer and swirl in the rhubarb puree and crumble pieces as per the recipe. Return to the freezer until your preferred consistency is reached.