#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

Rhubarb Crumble and Custard Ice Cream

Ice cream first thing on a Monday morning? Surely I should be posting a recipe for a dinner salad or a fast and healthy breakfast recipe, right? Yet instead, I’m sharing ice cream. But not any ice cream – a smooth and creamy vanilla custard ice cream overflowing with sweetened rhubarb chunks and deliciously buttery crumble topping. Oh yeah.

#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

You know when you have one of those ideas that seems so out there but you know you have to give it a try? This is one of them. I’ve been experimenting with all sorts of homemade ice cream recipes recently and found that the best ones result from turning a beloved traditional dessert into ice cream form.

#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

I started off with Eton mess ice cream and it was incredible! Unfortunately, either I didn’t take any photos or accidentally deleted them, so I can’t share that recipe with you. But thankfully I managed to control myself long enough to snap a few pics before devouring this frozen pile of delicious goodness.

#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

I think rhubarb is a bit of an underrated fruit – even by me. Rhubarb served up with whipped cream or baked into a crumble doesn’t go down well with me at all – how terribly un-British of me. But whack it into an ice cream and I’m all over it. Maybe it has something to do with the 21st century non-existent attention span? I.E. I can’t even focus on one dessert and need two in order to keep my attention.

#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

Even though I own an ice cream machine which I absolutely love with all my heart, I made this ice cream the old-fashioned way without an ice cream machine. Why? We went freezer shopping last week and with one month’s worth of frozen fish, meat and vegetables combined with a ridiculous amount of frozen alcoholic Slush Puppy-type drinks and frozen whole loaves of bread sitting in the freezer, there wasn’t really enough room to stick an ice cream machine in there, too.

#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

But you know what? It didn’t make a difference at all. Because the ice cream is packed with so much rhubarb and crumble topping and I made the huge effort to return to the freezer every hour or so to churn the ice cream by hand, the texture was amazing – just like homemade ice cream should be!

What kind of dessert would you turn into an ice cream flavour?

#Recipe for Rhubarb Crumble and Custard Ice Cream | www.pinkrecipebox.com

 

Rhubarb Crumble and Custard Ice Cream

Total Time: 24 hours

Yield: 4 servings

Ingredients

    for the rhubarb
  • 1/2 cup chopped rhubarb
  • 1/4 cup white sugar
  • 2 tablespoons water
  • for the crumble
  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup butter, chilled and cubed
  • for the ice cream
  • 1 batch of simple vanilla bean ice cream

Recipe

    for the rhubarb
  1. Preheat the oven to 350°F and place the rhubarb into a saucepan with the white sugar and water.
  2. Cook the sugared rhubarb over a medium-high heat for around 10-15 minutes, until the rhubarb is completely softened and the water has turned into a syrupy sauce. Leave to one side to cool to room temperature before storing in the fridge in a sealed container.
  3. for the crumble
  4. Mix together the flour and sugar. Rub in the butter with your fingertips until you have a mixture of tiny butter crumbs and larger pea-size butter crumbs.
  5. Pour the crumble topping onto a lined baking tray and bake for around 20 minutes, until golden.
  6. Remove from the oven and stir, so the whiter middle part of the crumble is visible on the top.
  7. Return to the oven for another five minutes to further brown.
  8. Take the crumble out of the oven and leave to cool to room temperature before storing in a sealed container in the fridge.
  9. After they've been allow to cool completely in the fridge for a few hours, stir the sweetened rhubarb and 1/2 the crumble mixture into the simple vanilla bean ice cream about half way through the churning process, before the ice cream has fully hardened.
  10. Place the ice cream mixture into the container you're going to store it in and sprinkle on the final crumble topping on the top.
  11. Return to the freezer and leave to set fully for at least 1 hour before serving.

Notes

Want to take the hassle out of ice cream making by using an ice cream machine? Check out these popular ice cream machines on Amazon.com or the best ice cream machines on Amazon.co.uk.

http://pinkrecipebox.com/rhubarb-crumble-and-custard-ice-cream/

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11 thoughts on “Rhubarb Crumble and Custard Ice Cream

  1. You are my new best friend! I have GOT to be the world’s number one rhubarb fan, and I am drooling over your ice-cream! Delia Smith has a rhubarb crumble ice-cream recipe in her cookbook I have and I’ve been dying to make it. You’ve just reminded me that I have to get to it!!

  2. Yummmm!!! I love rhubarb, but I miss the season almost every year. :( Your combo sounds so delicious! Plus I had no idea you could make ice cream without a machine. I’m going to have to get right on that!
    ~April
    (visiting from Treasure Box Tuesday)

  3. Mmm. I’m sitting here longing for a sweet treat and this is making my mouth water! I love rhubarb with ice cream, and this is even better! Thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

  4. Super yum! I’ve always used strawberry and rhubarb together, but paired with the custard ice cream, I’m willing to change that! Thanks for sharing your recipe, and your post will be featured in tonight’s What’d You Do This Weekend! Pinned :-)

  5. I can’t wait to taste your delicious ice cream! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

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