Rhubarb Ice Cream

Hints of spring on this rainy day

Two of my favorite things collide in this recipe; my forever favorite dessert and one of my top seasonal flavors, rhubarb. The ice cream base is based off of David Leibowitz’s vanilla bean ice cream, because it’s truly the best. Rhubarb compote infuses into the base to create a subtle, tangy rhubarb flavor and streaks of jammy rhubarb get swirled in for that punchy finish. Ice cream is very simple to make and in my opinion is all about quality ingredients — worth the splurge on the best eggs, milk, cream and vanilla beans you can find. This recipe brightens up even the most dreary weeks of lingering winter and nods to the spring equinox on the horizon.

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Makes 1 quart of ice cream

Rhubarb Ice Cream
200g rhubarb, chopped
Juice of 1/2 lemon
1/4 tsp salt
135g sugar
1 cup whole milk
Pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 egg yolks