Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung
No-churn rhubarb and custard ripple ice creamBy Chatelaine
2 hrs 45 min
Stretch rhubarb season well into summer with this creamy, easy-to-make frozen treat.
- 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
- 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)
- 4 g,
- 34 g,
- 12 g,
- 69 mg.