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    Home - Ice Cream

    Published: Jun 11, 2017 · Modified: Dec 8, 2022 by Amanda Powell · This post may contain affiliate links.

    Rhubarb Crumble Ice Cream

    Jump to Recipe Print Recipe

    A sweet, utterly luscious rhubarb crumble ice cream with creme fraiche for a truly decadent summer dessert. 

    Creamy rhubarb crumble ice cream with creme fraiche for a seriously luscious dessert

    I've been dreaming about making a creme fraiche ice cream ever since I had some while away at cheese camp with Vermont Creamery. It was so smooth and creamy and probably the most amazing thing I've ever tasted. Seriously, you've never had ice cream so luscious and decadent before. I needed to make it at home.

    A sweet and decadent rhubarb crumble ice cream

    I have two rhubarb plants. One is my baby. I've had it as long as I've had this blog and it's one of the most consistent relationships I have outside of my relationship with my daughter. The second is newer. My first rhubarb is a green variety. It tastes the same as the red variety most people know, but it's green. I wanted a red one to give that classic hue to my dishes. It takes a few years before you can harvest and this was my first year being able to do so. I decided to celebrate with a pretty pink ice cream. Because I love homey flavors, I folded in bits of streusel topping to give it a rhubarb crumble flavor. And because I can't help myself, I added a touch of rose to the rhubarb crumble ice cream which adds a lightness and a bit of fun. It's totally optional though. Don't stress if you can't get your hands on some rosewater.

    A sweet and luscious rhubarb crumble ice cream

    The rhubarb crumble ice cream is sweet and homey and such a pretty color. I guess it kind of falls into that "millennial pink" category. Which isn't actually a thing, but still, so pretty. I don't know how this term ever became a thing, but I admit that I love the shades of pink that fall into that category. I even bought a purse that perfectly matches the rhubarb crumble ice cream.

    An incredible rhubarb crumble ice cream that you will want to eat by the pint

    If you are dying for ice cream, but don't have an ice cream maker, not to worry, because you can make ice cream without an ice cream maker. To make the recipe, I use my rhubarb jam that I made for my lemon rhubarb macarons.

    Creamy rhubarb crumble ice cream with creme fraiche for a seriously luscious dessert

    Rhubarb Crumble Ice Cream

    Amanda Powell
    A velvety smooth rhubarb crumble ice cream that will make you welcome a hot summer day
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 20 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 16 servings
    Calories 375 kcal

    Ingredients
      

    Crumble

    • 3 tablespoons unsalted butter
    • ½ cup all purpose flour
    • ⅓ cup old fashioned oats
    • ⅓ cup brown sugar
    • pinch of cinnamon
    • pinch of nutmeg
    • pinch of salt

    Rhubarb Creme Fraiche Ice Cream

    • 4 egg yolks
    • ¾ cup granulated sugar divided
    • 1 cup heavy cream
    • 1 cup whole milk
    • ¼ teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon rosewater optional
    • ¾ cup rhubarb jam
    • 1 cup creme fraiche

    Instructions
     

    • Prepare your ice cream maker, if using. This may require you to chill your maker in the freezer overnight. If you don't have an ice cream maker, use my guide on making ice cream without an ice cream maker.
    • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
    • Mix together the ingredients for the crumble in a bowl. Rub the butter into the flour and oats to form large crumbles.
    • Place the crumbles on the baking sheet and bake for 8 - 10 minutes. Allow to cool completely.
    • Place the yolks and half the sugar into a bowl and whisk together.
    • Make an ice bath that is heavy on the ice.
    • Add the remaining sugar, cream, milk, and salt together in a medium saucepan and mix. Heat until the mixture is steaming and gently simmering at the edges. Do not allow to boil.
    • Whisk the egg yolks vigorously as you slowly drizzle half the milk mixture into it. Begin to whisk the remaining milk mixture in the saucepan and drizzle the egg/milk mixture back into the saucepan.
    • Stir the mixture in the saucepan until it begins to thicken. It should coat the back of a spoon when dipped into it. Remove from heat. Stir in the vanilla, rosewater, if using, and rhubarb jam. Place the saucepan in the ice bath, being careful not to allow any water into the custard mixture.
    • Once the mixture is cool, transfer the custard into a gallon freezer bag. Place in the refrigerator until it is completely chilled - at least four hours, preferably overnight.
    • Place the ice cream in your ice cream maker. This recipe makes a lot, so you may have to do it in batches for the best results. Make the ice cream maker according to manufacturer instructions, drizzling in the creme fraiche as it churns. During the last minute of churning, add in the crumble. You may not use up all of it.
    • Pour the finished ice cream in air tight containers and freeze until solid - at least four hours.

    Nutrition

    Calories: 375kcal
    Keyword crumble, ice cream, rhubarb
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Catherine Hammersley says

      June 13, 2017 at 9:08 am

      Do you make your own rhubarb jam?
      If so, would appreciate your recipe

      Reply
      • Amanda says

        June 13, 2017 at 9:38 am

        Yes, here it is! https://cookienameddesire.com/rhubarb-jam-recipe/

        Reply
    2. Sabrina says

      June 13, 2017 at 8:07 am

      This ice cream sounds amazing!!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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