Name: Rhubarb Crumble Ice Cream
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 3 cups diced fresh rhubarb or sliced frozen rhubarb -; 2/3 cup sugar plus 3/4 cup sugar, divided -; 2/3 cup water -; 1 tablespoon butter -; 1/3 cup quick-cooking oats -; 1 tablespoon brown sugar -; 1/4 teaspoon ground cinnamon -; 1-1/2 cups heavy whipping cream -; 1-1/2 cups half-and-half cream -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Crumble Ice Cream

1. 3 cups diced fresh rhubarb or sliced frozen rhubarb -

2. 2/3 cup sugar plus 3/4 cup sugar, divided -

3. 2/3 cup water -

4. 1 tablespoon butter -

5. 1/3 cup quick-cooking oats -

6. 1 tablespoon brown sugar -

7. 1/4 teaspoon ground cinnamon -

8. 1-1/2 cups heavy whipping cream -

9. 1-1/2 cups half-and-half cream -

10. 1 teaspoon vanilla extract -

How to cook deliciously - Rhubarb Crumble Ice Cream

1. Stage

Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely.

2. Stage

In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely.

3. Stage

In a bowl, whisk together cream, half-and-half, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding.

4. Stage

Transfer half the ice cream to a 1-quart freezer container; drizzle with half the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.