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Rhubarb Honey Ice Cream

Rhubarb season is truly a highlight, and what better way to celebrate it than with homemade rhubarb honey ice cream? Utilizing fresh or frozen rhubarb, this recipe creates an ice cream that is creamy, tart, and just the right amount of sweet. It’s smooth and utterly delightful. With a reliable ice cream maker, you can whip up this rhubarb honey soft serve ice cream in less than an hour! This is the perfect treat for anyone looking to enjoy a quick and delicious homemade ice cream that combines the unique flavours of rhubarb with the natural sweetness of honey.
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Prep Time20 minutes
Additional Time 40 minutes
Total Time1 hour
Servings1 Quart

Ingredients  

  • 75 g Honey
  • 2 Egg Yolks
  • 1 + 1/2 Cups Milk 360g
  • 2 Cups Heavy Cream 420g
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 2-3 Cups Chopped Rhubarb fresh or frozen

Instructions 

  1. Prep: Ensure the ice cream maker insert has been frozen for at least 24 hours.
  2. Stew the Rhubarb: Simmer 2-3 cups of chopped rhubarb in a saucepan over low-medium heat until soft, about 10-15 minutes. Let cool.
  3. Mix the Base: Whisk together egg yolks and honey in a bowl. Add milk, heavy cream, vanilla, nutmeg, and salt, mixing until smooth.
  4. Churn: Set up your ice cream maker with the frozen insert. Pour the mixture in and churn to your desired consistency.
  5. Combine: Scoop the ice cream out of the ice cream maker into your dish for freezing. Fold the cooled rhubarb into the churned ice cream for a marbled effect. Enjoy immediately as soft serve or freeze in a covered container for firmer ice cream.

Enjoy!

    Notes

    If using fresh rhubarb, add 1-2 tbsp of water to your pan to add steam. This will speed up the process and make a smooth product. If using frozen, the moisture held in the rhubarb will melt and provide steam. I don't add anything extra but you can add 1 tbsp of sugar to cut the tartness if you wish.
    My technique for churning was to leave it for 1-2 minutes at the beginning to freeze the outsides and then churn steadily for a couple minutes with a short 1-2 minute break in between churns. The process could take 20-30 minutes to achieve desired consistency. We stopped at the consistency of soft serve ice cream.
    If you make this recipe early morning or late afternoon, you'll have the perfect consistency for ice cream in time for dessert after dinner.
    Homemade ice cream can freeze harder than ice cream from the store because it doesn't have all those anti-freeze chemicals in it. To make scooping easier after its been fully frozen, pull 10 minutes before you want to serve to let it soften up a bit.