Rhubarb White Chocolate Ice Cream
Rhubarb White Chocolate Ice Cream
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 6 oz white chocolate, chopped
- 4 egg yolks
- 1 tsp vanilla extract
Directions:
1. In a saucepan, combine rhubarb and sugar. Cook over medium heat until rhubarb is soft and sugar is dissolved, about 10 minutes. Let it cool.
2. In a separate saucepan, heat milk and cream until steaming but not boiling. Remove from heat and add white chocolate, stirring until melted.
3. In a bowl, whisk egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until slightly thickened. Do not boil.
5. Strain the custard and let it cool. Stir in the vanilla extract and the rhubarb mixture.
6. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Churn the ice cream in an ice cream maker according to the manufacturer's instructions.
8. Transfer to a container and freeze for a few hours until firm.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 8 hours (including chilling and freezing) | Calories: ~320 per serving | Servings: 8 | Storage Tips: Store in an airtight container in the freezer for up to 2 weeks.
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