Ice cream - Rhubarb crumble ice cream recipes

Author: Thomas Lanehart

This easy no-churn ice cream is a cross between ice cream and sorbet Make and share this Rhubarb Crumble Ice Cream recipe from Food.com. Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart and tangy ribbon of sweet roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!

Roasted Rhubarb Crumble Ice Cream
Rhubarb crumble ice cream
Rhubarb crumble ice cream recipe
Rhubarb Crumble Ice Cream

Roasted Rhubarb Crumble Ice Cream

Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart and tangy ribbon of sweet roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!
Provided by: Amy Nash
Total time: 415 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 13

Ingredients:

2/3 cup all-purpose flour
1/4 cup brown sugar
1/4 cup salted butter (softened)
1 pound rhubarb, washed and chopped into bite-size pieces (about 3 cups )
3/4 cup granulated sugar
1 Tablespoon lemon juice
1 1/2 cups heavy cream
1 1/2 cups whole milk
4 teaspoons cornstarch
2/3 cup granulated sugar
2 Tablespoons corn syrup
1/4 teaspoon kosher salt
2 ounces cream cheese (softened)

Nutrition:

How to cook:

Combine crumble ingredients by cutting butter into the flour and sugar until pea-like crumbs form. Spread on a baking sheet and bake at 375 degrees F for 10-12 minutes. Cool then crumble.
Combine rhubarb, sugar, and lemon juice in a shallow pan. Bake for 30-35 minutes until soft and syrupy. Cool, then blend. Cool completely, then chill in the fridge until ready to use.
Whisk cornstarch with 1/4 cup of the milk in a small bowl to create a slurry. Set aside.
Heat cream, remaining milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Bring to a boil, being careful to make sure it doesn't boil over, and cook for 4 minutes. Whisk in slurry and cook for another 2 minutes to thicken.
Pour about 1/4 cup over the cream cheese and whisk to combine until smooth. Add remaining milk mixture.
Make an ice bath with water and ice. Pour the ice cream base into a bowl and nestle it into the ice bath to chill quickly or chill in the fridge overnight.
When thoroughly chilled, pour the ice cream base into the bowl of an ice cream maker and churn until it is the consistency of soft-serve ice cream. Add all but 1/2 cup of the crumble pieces during the last minute of churning.
Layer half of the ice cream with half of the jam, then repeat with the remaining ice cream and jam. Use a knife to swirl the mixture a few times, then sprinkle the reserved crumble pieces on top. Set in the freezer for 4-6 hours to harden.

Notes: Rhubarb crumble ice-cream, Put the rhubarb and 125ml water in a pan and simmer for 5 mins. Chill for 30 mins. Drain. Roughly purée the rhubarb with a hand-held blender. In a separate

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roasted rhubarb crumble ice cream rhubarb crumble ice cream recipe

No-Churn Rhubarb Crumble Ice Cream . . . how to

Hiyain this demo i show you how to make a super simple ice cream. Combining sweet ice Duration: 7:39

Rhubarb crumble ice cream

Our rhubarb crumble ice cream is an easy, no-churn recipe and tastes like a cross between ice-cream and a sorbet.
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 8

Ingredients:

500 g (1lb 2oz) rhubarb, chopped into 5cm lengths and halved if thick
75 g (3oz) caster sugar
300 mL (10 fl oz (½ pint)) double cream
225 g (8oz) condensed milk
1 vanilla pod, seeds scraped
50 g light brown soft sugar
75 g unsalted butter, cubed and chilled
100 g plain flour

Nutrition:

Calories: 618 calories

How to cook:

Preheat oven to 190°C (170°C fan) mark 5. To make crumble, rub butter into flour in a medium bowl with your fingers until mixture resembles breadcrumbs. Mix in sugar. Squeeze crumble together into large clumps and scatter on a baking sheet (close together). Set aside.
Wash rhubarb and shake off excess water. Tip wet rhubarb into a roasting tin, mix in sugar and cover with foil. Put crumble and rhubarb into oven; bake crumble for about 15min until golden and rhubarb for 20-25min until soft and tender. Set crumble aside to cool. Tip rhubarb into a blender or food processor and whiz to a purée. Pour into a jug, set aside to cool.
Break cooled crumble into rough 1.5cm (2/3in) pieces. In a large bowl, whisk cream, condensed milk and vanilla seeds until just holding soft peaks.
Whisk all but 3tbsp of cooled rhubarb purée into cream mixture and fold through 1/3 of crumble. Scrape into a 20.5cm (8in) square tin. Drizzle over remaining rhubarb purée and marble with a skewer or knife. Scatter over remaining crumble pieces. Cover with clingfilm and freeze until solid.

Notes: Rhubarb crumble ice cream, My crumble is a simple mixture of all purpose flour, butter, and sugar, spiced with cinnamon that gets baked in the oven to crisp up. They stay

Rhubarb crumble ice cream recipe

This easy no-churn ice cream is a cross between ice cream and sorbet
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 8

Ingredients:

75g unsalted butter, chilled and cubed
100g plain flour
50g light brown soft sugar
500g rhubarb, halved through its length if thick
75g caster sugar
300ml double cream
225g condensed milk
1tsp vanilla bean paste

How to cook:

1 Preheat oven to 190°C (170°C fan) mark 5. For the crumble, put the butter and flour into a medium bowl. With your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the sugar. Squeeze the mixture into large clumps and scatter on to a baking tray (close together). Set aside. 2 Cut the rhubarb into rough 5cm pieces. Wash under cold water, then tip into a roasting tin and mix in the sugar. Cover with foil. Bake the crumble and rhubarb in the oven; bake the crumble for about 15min until golden, and the rhubarb for 20-25min, until soft and tender. Set the crumble aside to cool. Tip the rhubarb into a blender or food processor and whizz to a purée. Cool. 3 Break the cooled crumble into rough 5cm pieces. In a large bowl, whiskthe cream, condensed milk and vanilla paste to soft peaks. 4 Whisk all but 3tbsp of the cooled rhubarb purée into the cream mixture, then fold through a third of the crumble. Scrape into a freezer-proof tin or dish. Drizzle over the remaining rhubarb purée, then marble through with a skewer or knife. Scatter over the remaining crumble pieces. Cover with clingfilm and freeze for 6-8hr, or until solid. 5 To serve, allow the ice cream to soften at room temperature for 15min, then scoop into balls.

Notes: Rhubarb Crumble Ice Cream Recipe, 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-

Rhubarb Crumble Ice Cream

Make and share this Rhubarb Crumble Ice Cream recipe from Food.com.
Provided by: MarieRynr
Total time: 130 minutes
Cook time: 120 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 8

Ingredients:

Nutrition:

How to cook:

First of all make the crumble by combining all the ingredients together in a bow and using your hands to rub the butter into the flour s that the mixture comes together to form small, pea-sized balls of dough.
Sprinkle this evenly into an 11 X 7 inch baking tin and set aside.
Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice.
Place the dish on a lower shelf in an oven, preheated to 375*F, Place the tin containing the crumble mixture on the shelf above it.
The crumble needs to be baked for 10 minutes, then remove it from the oven and cool.
The rhubarb may need a further 15 to 20 minutes cooking before it is completely tender: when it is cooked, take it outand puree it in a food processor or blender til smooth.
Transfer to the fridge and chill.
Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces.
(If they are too big the pieces are too unwieldy to eat, if too small,they tend to disappear.) Next, stir the cream into the rhubatb puree, pour it into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
Quickly spoon into a plastic freezer box and stir in the crumble pieces.
Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
To make without an ice-creammaker, freeze the mixture, without the crumble, in the box for 3 to 4 hours,then whisk and return to the freezer.
Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.

Notes: Rhubarb Crisp Ice Cream, This Rhubarb Crisp Ice Cream features a tart rhubarb ripple and crisp brown-sugar-kissed oat clusters enveloped in creamy vanilla ice cream.