It's a wonder I had enough liquid left to make ice cream. I kept taking spoonfuls of it out of the fridge while it was chilling! Roll your eyes and say Mmmmmmm! moments. Of course you know how I love rhubarb. And ice cream.
My mother used to make a frozen raspberry chiffon pie with a crumble crust. I thought that crumble would be perfect with a scoop of this fabulous ice cream sitting on top. It was.
Rhubarb Ice Cream
(I have no idea where I found this recipe)
1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
1 cup sugar
3 large egg yolks
2/3 cup whole milk
1 cup heavy cream
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions.
1/2 cup melted butter
1/4 cup light brown sugar
1 cup flour
1/2 cup chopped pecans
In a large baking pan stir the melted butter, brown sugar, flour and nuts with a fork. Bake at 400° for 15 to 20 minutes, stirring frequently. Set aside to cool. After about 10 minutes, crush the pieces with a fork to make a nice crumb consistency.