Home » Desserts, Gluten Free, Recipes » Rhubarb Honey Ice Cream

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yum!I hope you’re staying cool out there! Like nearly 2/3 of this country, Boston is in the midst of a heat wave. I’ve been enjoying the cool temperatures of office air-conditioning. I’m also gearing up to attend WordCamp tomorrow. In addition to more air-conditioning, I hope to learn more about WordPress. I made some changes to this blog a few weeks ago, but would still like to make some additional changes and become more savvy with WordPress. CSS is slowly starting to make some sense to me; as with most things, practice makes it easier, faster, and run more smoothly. In addition to improving my technological skills, I’ve also been working on making ice cream. After several attempts, I’ve produced something that is not just passable, but actually delicious! Some people even went back for seconds.

This ice cream is quite easy, requires no eggs and only a few ingredients. The rhubarb puree can be made ahead of time.

Rhubarb-Honey Ice Cream
makes a little over a quart
4-6 stalks rhubarb (about 1 lb)
1 c. water
1/2 c. + 2 Tbsp. honey
1 1/2 c. heavy cream
1 c. 2% milk (you can really use any percent milk you like here)

cut up rhubarb stalks
1. Trim the rhubarb and chop into small pieces.
2. Place the rhubarb and water in a saucepan and heat on high heat. Stir occasionally so it doesn’t burn.
3. Boil rhubarb mixture for 15-20 minutes, until it starts to break down and thicken up. Add 1/2 c. of honey at some point during the boiling and stir to dissolve.
boil the rhubarb
4. Remove the rhubarb and puree in food processor, blender, or with immersion blender until smooth. Set aside in a covered container and refrigerate at least 2 hours until cool (or overnight and finish making the ice cream the next day).
5. Mix cream, milk and rhubarb in a bowl and add to ice cream machine.
6. Churn for about 25-30 minutes. As your ice cream starts to thicken up and form, drizzle remaining 2 Tbsp. honey into ice cream. You’ll wind up with honey swirls!
homemade ice cream
7. Continue churning until ice cream is thick and creamy.
8. Transfer to storage container and freeze to firm up your rhubarb cream-ation.
empty ice cream maker
9. Hear the cheers from friends and family when you bring homemade ice cream to a summertime gathering.

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