Rhubarb Crumble Ice Cream
Creamy, tangy, and irresistibly indulgent, Rhubarb Crumble Ice Cream is the ultimate summer dessert with a comforting twist. This recipe combines the tart sweetness of oven-roasted rhubarb with the buttery crunch of cinnamon-spiced oat crumble, all swirled into a velvety homemade custard base. A perfect blend of textures and flavors, this frozen delight starts with a rich ice cream made from heavy cream, whole milk, and luscious egg yolks, churned to creamy perfection. The crumble adds a nostalgic nod to classic desserts while creating a satisfying crunch in every bite. Ideal for serving in cones or bowls, this crowd-pleaser is a gourmet way to showcase seasonal rhubarb. Whether for a backyard barbecue or an elegant treat, Rhubarb Crumble Ice Cream is sure to impress both kids and adults alike!
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Recipe Information
Ingredients
- 500 grams Rhubarb
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 400 milliliters Heavy cream
- 250 milliliters Whole milk
- 5 large Egg yolks
- 75 grams Brown sugar
- 50 grams Unsalted butter
- 100 grams All-purpose flour
- 50 grams Rolled oats
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
Wash and dice the rhubarb into 1-inch pieces. Spread them on a baking tray lined with parchment paper. Sprinkle 100 grams of granulated sugar evenly over the rhubarb.
Roast the rhubarb in the preheated oven for 20–25 minutes, or until it becomes soft and slightly caramelized. Remove and let it cool completely.
To prepare the ice cream base, whisk the egg yolks and the remaining 50 grams of granulated sugar in a medium bowl until pale and thickened.
In a saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until it just begins to simmer (do not boil).
Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens and coats the spoon. This will take about 5–7 minutes.
Strain the custard through a fine-mesh sieve into a clean bowl and let it cool completely. Cover and refrigerate for at least 4 hours or overnight.
For the crumble, combine the flour, brown sugar, cinnamon, and rolled oats in a bowl. Add the butter, rubbing it into the dry ingredients with your fingers until it forms a crumbly texture.
Spread the crumble mixture on a baking tray and bake at 180°C (350°F) for 12–15 minutes, or until golden brown. Let it cool completely, then break it into small pieces.
Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
In the last 5 minutes of churning, gently fold in the roasted rhubarb and crumble pieces, reserving a small amount of crumble for topping.
Transfer the ice cream to an airtight container, sprinkle the reserved crumble on top, and freeze for at least 2–3 hours to firm up.
Serve the Rhubarb Crumble Ice Cream in bowls or cones and enjoy your homemade frozen treat!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1454 mg | 485% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 442.2 g | 161% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 311.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 903 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
