Rhubarb Swirl Buttermilk Ice Cream Recipes

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RHUBARB SWIRL ICE CREAM



Rhubarb Swirl Ice Cream image

The creamiest dessert you'll try this summer. Rich, tart, and sweet with the flavors of vanilla and fresh seasonal produce.

Provided by Meghan Yager

Categories     Ice Cream

Number Of Ingredients 8

4 stalks rhubarb, cut into 1/2-inch pieces
1 cup water
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 1/2 tsp pure vanilla extract (or ½ vanilla bean, scraped)
Pinch of salt

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.

Nutrition Facts : ServingSize 1 scoop, Calories 249 calories, Sugar 27.4 g, Sodium 21.2 mg, Fat 15 g, SaturatedFat 9.5 g, TransFat 0.5 g, Carbohydrate 27.9 g, Fiber 0.3 g, Protein 1.9 g, Cholesterol 46.9 mg

RHUBARB CRISP WITH BUTTERMILK ICE CREAM



Rhubarb Crisp with Buttermilk Ice Cream image

Categories     Dairy     Fruit     Dessert     Bake     Summer     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Rhubarb
24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Streusel
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Buttermilk Ice Cream

Steps:

  • For rhubarb:
  • Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
  • Meanwhile, prepare streusel:
  • Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
  • Serve crisps warm with a scoop of Buttermilk Ice Cream.

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