Rhubarb Ice Cream With A Caramel Swirl Recipes

RHUBARB SWIRL ICE CREAM

Steps:

• Place rhubarb, sugar, and water in a medium saucepan over high heat. Bring to a boil and continue cooking 10 to 15 minutes, stirring occasionally. The rhubarb will break down and should take on a jelly-like consistency.
• Remove from heat and allow to cool. Add to a blender or food processor. Process until smooth. Cover and place in the refrigerator for 2 hours, or until completely chilled.
• Whisk together heavy cream, milk, sugar, vanilla, and salt in a large bowl. Once sugar is dissolved, cover and refrigerate for 3 hours until chilled.
• Pour base into ice cream maker. Churn according to manufacturer's directions.
• Transfer half of the ice cream to a loaf pan. Spoon half of the sauce over the top. Add the remaining ice cream on top of that, and top again with sauce. Use a knife to swirl.
• Cover and freeze until firm, 3 hours minimum.

RHUBARB ICE CREAM WITH A CARAMEL SWIRL

Steps:

• In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
• Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
• In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
• In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
• Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
• Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.

RHUBARB CREME CARAMEL

Steps:

• Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
• Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
• In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
• Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
• In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
• Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
• In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
• Divide custard among prepared custard cups.
• Pour enough hot water into baking dish to come halfway up sides of custard cups.
• Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
• Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
• Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
• COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.

RHUBARB SWIRL BUTTERMILK ICE CREAM

Steps:

• Place a medium-size metal bowl in the freezer to chill for at least 1 hour.
• In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes. Remove the saucepan from the heat.
• Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.
• Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down. Remove the pan from the heat and cool completely.
• Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.

RHUBARB ICE CREAM

Steps:

• Gather the ingredients.
• In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
• Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
• Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
• Freeze, following ice cream freezer directions.
• Serve and enjoy!