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This rhubarb crumble ice cream combines two beloved desserts into one spectacular frozen treat. The tangy rhubarb swirled with creamy custard and buttery crumble pieces creates a texture and flavor experience that feels like summer in every spoonful.
I first created this recipe during a particularly hot summer when my rhubarb plants were producing more than I could bake into pies. Now it has become our family tradition to make this ice cream when the first rhubarb shoots appear in spring.
Ingredients
- Egg yolks: Provide richness and create that luxurious custard base
- Heavy cream and whole milk: Give the perfect fat content for creamy texture
- Rhubarb jam: Delivers concentrated flavor without watering down the base
- Creme fraiche: Adds a subtle tang that complements the rhubarb beautifully
- Rosewater: Optional but creates an unexpected floral note that elevates the entire dessert
- Brown sugar in the crumble: Offers caramel notes that contrast with the tart rhubarb
Step-by-Step Instructions
- Prepare Ice Cream Maker:
- Check your ice cream maker instructions as many require freezing the bowl overnight before use. If you lack an ice cream maker completely, follow the no machine method detailed in the recipe.
- Make The Crumble:
- Preheat oven to 350°F and prepare a lined baking sheet. Combine butter, flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl. Use your fingertips to work the butter into the dry ingredients until you have chunks of varying sizes. Spread on baking sheet and bake for 8 to 10 minutes until golden brown. Allow to cool completely before adding to ice cream.
- Create The Custard Base:
- Whisk egg yolks with half the sugar until pale and slightly thickened. In a saucepan, combine remaining sugar, cream, milk, and salt, heating until steaming with small bubbles forming at the edges. Temper the eggs by slowly drizzling half the hot milk mixture into the yolks while whisking constantly. Pour this mixture back into the remaining milk in the saucepan, stirring continuously.
- Thicken The Custard:
- Cook the mixture over medium low heat, stirring constantly with a wooden spoon or heatproof spatula. Watch carefully as it thickens gradually over about 5 to 8 minutes. The custard is ready when it coats the back of a spoon and you can draw a line through it with your finger that holds its shape.
- Cool The Base:
- Remove from heat and stir in vanilla, rosewater if using, and rhubarb jam until fully incorporated. Place the saucepan in an ice bath to cool quickly, being extremely careful not to get any water into your custard. Once cooled to room temperature, transfer to a gallon freezer bag and refrigerate until thoroughly chilled.
- Churn The Ice Cream:
- Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions. During churning, slowly drizzle in the creme fraiche to create streaks rather than fully incorporating it. In the final minute, add the cooled crumble pieces, reserving some for topping if desired.
- Freeze Until Firm:
- Transfer the soft churned ice cream to airtight containers and freeze until solid, at least four hours or overnight for best texture. The patience will be rewarded with perfectly scoopable, creamy ice cream.
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The rose water is truly my secret weapon in this recipe. I discovered it by accident when making Middle Eastern desserts and realized how beautifully it pairs with rhubarb. My grandmother always used a touch of rose in her rhubarb preserves, and this ice cream brings back those childhood memories every time I make it.
Storage Tips
This ice cream will keep well in the freezer for up to two weeks when stored in a proper airtight container. For best results, place a piece of parchment paper directly on the surface of the ice cream before putting the lid on to prevent ice crystals from forming. The crumble elements will gradually soften over time, so this dessert is at its textural peak in the first week after making.
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Variations To Try
If rhubarb is out of season, this recipe works beautifully with other tart fruits like sour cherries or blackcurrants. You can also substitute the creme fraiche with sour cream in a pinch, though the flavor will be slightly tangier. For a boozy adult version, try adding two tablespoons of amaretto or bourbon to the custard base after cooking. The alcohol will keep the ice cream slightly softer when frozen.
Serving Suggestions
While delicious on its own, this ice cream reaches new heights when served alongside a warm fruit crisp or cobbler. The contrast between warm and cold creates a memorable dessert experience. For a simple but elegant presentation, serve small scoops in chilled teacups with extra crumble sprinkled on top and a few fresh berries. A drizzle of honey or maple syrup adds a beautiful finishing touch.
Frequently Asked Questions
- → Can I make this ice cream without an ice cream maker?
Yes, you can make this without an ice cream maker. The recipe mentions a guide for making ice cream without a machine. Typically, this involves freezing the mixture in a shallow container and stirring vigorously every 30-45 minutes until frozen to prevent ice crystals from forming.
- → Is rosewater necessary for this recipe?
No, rosewater is optional as stated in the ingredients list. It adds a subtle floral note that complements the rhubarb, but the ice cream will still be delicious without it.
- → Can I substitute the rhubarb jam with another fruit?
Yes, you can substitute the rhubarb jam with other fruit preserves like strawberry, raspberry, or blackberry jam. This will change the flavor profile but will still work well with the crumble topping.
- → How long will this ice cream keep in the freezer?
When stored in airtight containers, this homemade ice cream will keep for about 2 weeks in the freezer. The quality is best within the first week, as homemade ice cream can develop ice crystals over time.
- → Can I prepare the crumble topping ahead of time?
Absolutely! The crumble topping can be made several days in advance and stored in an airtight container at room temperature. This makes the ice cream-making process more manageable by breaking it into smaller tasks.
- → What can I substitute for creme fraiche?
If you can't find creme fraiche, you can substitute with sour cream for a similar tangy flavor, though it might be slightly more acidic. Full-fat Greek yogurt is another alternative, though it will result in a tangier final product.