Vanilla Rhubarb Custard Ice Cream

1. 1

   Roast rhubarb

2. 2

   Clean rhubarb

3. 3

   Slice the middle lengthwise

4. 4

   Dust on both sides with sugar

5. 5

   Place on parchment-lined baking sheet

6. 6

   Cook for 15 minutes at 400 degrees

7. 7

   Let cool, and chop into a lovely red mush

8. 8

   Set aside

9. 9

   Part 1: Ice cream custard - half & half

10. 10

    In double boiler, add half & half

11. 11

    Split vanilla bean and scrape seeds, add bean and seeds to half & half

12. 12

    Stir often

13. 13

    Heat just until bubbles form on the side of the pan

14. 14

    Remove from heat, let it cool for about 10 minutes

15. 15

    Part 2: Ice cream custard - eggs & sugar

16. 16

    In separate bowl, add 3 egg yolks and 1 whole egg

17. 17

    Add 3/4 cup sugar and mix until creamy

18. 18

    Part 3: Cooking ice cream custard

19. 19

    Add one half cup of the warm half & half mixture to the egg mixture, continuously stirring

20. 20

    Add remainder of half & half, one half cup at a time, while stirring

21. 21

    Too hot and you'll get sweetened scrambled eggs)

22. 22

    Return mixture to double boiler and heat

23. 23

    Keep stirring

24. 24

    Heat slowly until thickens and mixture coats the spatula ( see photo 4)

25. 25

    Remove from heat and stir in rhubarb mush, puree

* Per serving · 4 servings · Values may vary.

No additional tips available.