Frozen Rhubarb Custard

This Frozen Rhubarb Custard offers a delightful balance of tart fruit and rich, creamy sweetness. The base is a classic egg-thickened custard, enriched with half-and-half and a splash of whipping cream for a luxurious texture. Bright, cooked rhubarb puree is folded in, providing a vibrant pink hue and a sharp, refreshing flavor that cuts through the richness. Grated orange peel adds a subtle citrus note that complements the rhubarb beautifully. This dessert is perfect for summer gatherings or as a sophisticated finish to a holiday meal. It requires an ice cream maker for the best texture, resulting in a smooth, scoopable treat that feels both homemade and elegant. Serve it slightly softened for the best mouthfeel.

Cooking Method: Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 81.2

Dietary: Gluten-free, Vegetarian

Description

This Frozen Rhubarb Custard offers a delightful balance of tart fruit and rich, creamy sweetness. The base is a classic egg-thickened custard, enriched with half-and-half and a splash of whipping cream for a luxurious texture. Bright, cooked rhubarb puree is folded in, providing a vibrant pink hue and a sharp, refreshing flavor that cuts through the richness. Grated orange peel adds a subtle citrus note that complements the rhubarb beautifully. This dessert is perfect for summer gatherings or as a sophisticated finish to a holiday meal. It requires an ice cream maker for the best texture, resulting in a smooth, scoopable treat that feels both homemade and elegant. Serve it slightly softened for the best mouthfeel.

Ingredients

1/2 pound Rhubarb cut into 1 inch
1/4 cup Water
2 cups Half and half
3 eggs beaten
1 1/4 cups Sugar
1 cup Whipping cream
1 teaspoon Orange peel, grated
3 drops Red food coloring

Directions

1
In a medium saucepan, combine the rhubarb pieces and water.
2
Cover and simmer over medium heat until the rhubarb is tender, about 5 to 10 minutes.
3
Transfer the cooked rhubarb and liquid to a blender or food processor and puree until smooth. Set aside.
4
In a clean medium saucepan, combine the half-and-half, beaten eggs, and sugar.
5
Cook and stir constantly over low heat until the mixture thickens enough to coat the back of a metal spoon. Do not boil.
6
Remove from heat and stir in the pureed rhubarb, whipping cream, grated orange peel, and red food coloring.
7
Pour the mixture into the canister of your ice cream maker.
8
Freeze according to the manufacturer's directions until firm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 81.2kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 15.3g6%
Dietary Fiber 5.1g21%
Sugars 0.6g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, strain the rhubarb puree through a fine-mesh sieve to remove any fibrous strands before adding it to the custard base.

If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes to break up ice crystals, though the texture will be less creamy.

Store the frozen custard in an airtight container in the freezer for up to one month. Let it sit at room temperature for 5-10 minutes before scooping for best results.

The red food coloring is optional but helps enhance the natural pink color of the rhubarb, making the dessert more visually appealing.

Keywords: frozen, rhubarb, custard, ice cream, dessert, creamy, tart, sweet, orange peel, half and half, eggs, sugar, whipping cream, blender, freeze, summer, homemade, pink, fruit dessert, chilled, indulgent

Read it online: https://www.chefs-mate.com/recipe/frozen-rhubarb-custard/