A sweet, utterly luscious rhubarb crumble ice cream with creme fraiche for a truly decadent summer 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.
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 crumble 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.
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.
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.
Rhubarb Creme Fraiche Ice Cream
Amount Per Serving: Calories: 375