Vanilla Rhubarb Custard Ice Cream
By: Tom | Tall Clov...
Published: Wednesday, June 2, 2010 - 8:20am

Ingredients




1 pound rhubarb
3 cups half & half
3/4 cup sugar
1 vanilla bean
4 eggs

Preparation

1 Roast rhubarb 2 Clean rhubarb 3 Slice the middle lengthwise 4 Dust on both sides with sugar 5 Place on parchment-lined baking sheet 6 Cook for 15 minutes at 400 degrees 7 Let cool, and chop into a lovely red mush 8 Set aside 9 Part 1: Ice cream custard – half & half 10 In double boiler, add half & half 11 Split vanilla bean and scrape seeds, add bean and seeds to half & half 12 Stir often 13 Heat just until bubbles form on the side of the pan 14 Remove from heat, let it cool for about 10 minutes 15 Part 2: Ice cream custard – eggs & sugar 16 In separate bowl, add 3 egg yolks and 1 whole egg 17 Add 3/4 cup sugar and mix until creamy 18 Part 3: Cooking ice cream custard 19 Add one half cup of the warm half & half mixture to the egg mixture, continuously stirring 20 Add remainder of half & half, one half cup at a time, while stirring 21 Too hot and you’ll get sweetened scrambled eggs) 22 Return mixture to double boiler and heat 23 Keep stirring 24 Heat slowly until thickens and mixture coats the spatula ( see photo 4) 25 Remove from heat and stir in rhubarb mush, puree 26 Part 4: Chill mixture 27 Refrigerate mixture until completely cool (see photo 5) 28 Part 5: Make ice cream 29 Pour mixture into ice cream maker and turn on (or get crankin’ if you’re going old scho0l) 30 It’s ready when thick enough for a spoon to stand 31 It won’t be hard like store-bought ice cream 32 Eat immediately or place in covered container in the freezer until served