Per Sandy's request. This was very good with a nice delicate rhubarb flavour:
Rhubarb Custard Ice Cream[glow=red,2,300][/glow]
(adapted from the Joy of Rhubarb by Theresa Millang)
2 c. fresh rhubarb, cut into 1” pieces ¼ c. water
2 c half and half (light cream) 3 eggs beaten 1 ¼ c granulated sugar 1 c whipping cream 1 tsp freshly grated orange peel 1 tsp pure vanilla extract 3 drops red food colouring (optional)
Cover and simmer rhubarb and water in a medium saucepan until tender, about 10 minutes. Puree in food processor or blender (Me: blender makes a finer puree).
Mix half and half, eggs and sugar in a medium saucepan. Cook, stirring constantly, over low heat until mixture thickens and coats a metal spoon (Me: I forgot to time this but it seemed to take a long while). Stir in pureed rhubarb, whipping cream, orange peel, vanilla and food colouring.
Pour mixture into ice cream machine canister. Freeze in an ice cream maker following manufacturer’s directions. (Me: my ice cream machine insists that things be cold before processing. I chilled the mixture in the fridge overnight, covered with glad wrap on the surface to avoid a skin.)
Makes six servings. (Me again: that would be extremely hefty servings. I served it to my dad, brother, sister-in-law, and my husband over toasted pound cake with some berries macerated in framboise. There is tons – tons – left.)
Thanks Deborah. I really like rhubarb and icecream together and it's great when it's already together in icecream ! I don't have an icecream maker. Was thinking of getting one. The first time I made icecream was a recipe that said to freeze a while, beat, freeze, beat etc. The beating was to break down the ice crystals. Turned out good. I'm not certain I need another machine sitting around in my house. I'm going to try this with the freeze/beat method. Thanks for posting it.