No-churn rhubarb and custard ripple ice cream
By Chatelaine
* PLUS 8 hr freezing time
Photo: Carmen Cheung
Stretch rhubarb season well into summer with this creamy, easy-to-make frozen treat.
Ingredients
-
200 g
fresh or frozen and thawed
rhubarb
, cut in 1/2-in. pieces
-
1 1/4 cups
granulated
sugar
, divided
-
398-mL can
evaporated milk
-
1/4 cup
instant
vanilla custard powder
, such as Bird's
-
1 cup
5% cream
Instructions
- Mix rhubarb with ½ cup sugar and 2 tbsp water in a small saucepan set over medium. Simmer, stirring occasionally, until rhubarb is very soft and mixture thickens, 10 to 12 min. Transfer to a medium bowl. Set aside to cool, then cover and refrigerate until cold.
- Wipe saucepan clean, then heat evaporated milk, custard powder and remaining ¾ cup sugar over medium. Simmer, whisking occasionally, until mixture thickens to a pudding-like consistency, 2 to 3 min. Transfer to a large bowl. Set aside to cool, then cover and refrigerate until cold, about 2 hr.
- Beat chilled custard mixture using a stand mixer or electric mixer on medium-high, until smooth, about 2 min. Reduce speed to low and beat in cream until just combined. Increase speed to medium-high and beat until fluffy, 2 to 3 min.
- Spread half of custard mixture in bottom of a resealable container or 9 x 5-in. loaf pan. Dollop half of the rhubarb overtop and swirl. Repeat with remaining custard mixture and rhubarb. Cover and freeze until firm, about 8 hrs, preferably overnight.
Nutrition (per serving)
- Calories
- 250,
- Protein
- 4 g,
- Carbohydrates
- 34 g,
- Fat
- 12 g,
- Sodium
- 69 mg.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung
