-
1
For the rhubarb ice cream:
-
2
Cook chopped rhubarb with 2/3 cup granulated sugar over medium heat, until soft, about 10 minutes. Transfer to a blender and puree until smooth. Set aside.
-
3
Heat milk and cream in a small saucepan over low heat, until steam starts to rise off the liquid. Take off heat. Meanwhile, whisk egg yolks and 1/3 cup granulated sugar until smooth. Add about 1/2 cup of the warm milk and cream and whisk into the eggs, bringing them slowly up to temperature. Add the rest of the cream mixture and continue whisking. Set the bowl on top of a pot with simmering water. Continue to cook (and whisk) until custard thickens and coats the back of a spoon.
-
4
Take the custard off heat and add the pureed rhubarb, mixing completely. Transfer to a spouted batter bowl and chill the custard completely. Pour into a pre-chilled ice cream maker and churn until thick, about 25 minutes. Makes about 1 quart ice cream.
-
5
For the oatmeal cookies:
-
6
Preheat oven to 350u00b0F.
-
7
Sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside. Beat the shortening, granulated sugar and brown sugar in a large bowl just enough to blend well. Add the egg and vanilla. Continue to beat until thoroughly mixed. Add the oats and mix again.
-
8
Drop the dough by tablespoonfuls onto the cookie sheets, 1 1/2 inches apart. Bake until golden brown, 12-15 minutes. Transfer to racks to cool.
-
9
To assemble the ice cream sandwiches, scoop about 1/3 cup of the freshly churned, soft-serve rhubarb ice cream on top of an oatmeal cookie. Top with a second oatmeal cookie. Wrap well in plastic and freeze for at least an hour to let the ice cream ripen.
