This luscious Rhubarb Buttermilk Ice Cream and post hails from my friend Kelli from The Corner Kitchen.
She originally wrote it as a guest post to cover for me while I was in France (this was a common thing in the old school blogging days!).
This luscious ice cream is now one I love to make, because it is unique but also homey. It hits the spot!
This recipe begins with a simple rhubarb compote. It’s just that it’s so gosh darn delicious, and if the early days of summer were to have a taste, this is it.
This compote is the perfect blend of sweet and tart. I was smitten after one bite, and if you’re a rhubarb lover I feel fairly certain you’d feel the same way.
The sweet and slightly tart compote meets its destiny swirled through a batch of homemade ice cream.
Have you ever tasted buttermilk on its own?
I tried it once.
If memory serves I took one sip and instantly spit it out.
On its own I find buttermilk to be pretty wretched.
But, mix it with some cream and sugar and it is transformed into something truly magical.
Buttermilk Ice Cream is super creamy with a tang and richness that makes it the perfect compliment to the sweet and tart rhubarb.
Rhubarb Swirl Buttermilk Ice Cream
For the Ice Cream:
- 6 large egg yolks
- 2 cups heavy cream
- 2/3 cup granulated sugar
- Pinch salt
- 1 cup chilled buttermilk
- 1 teaspoon vanilla extract
For the Rhubarb Compote:
- 6 cups rhubarb (approx. 8-10 stalks, ends trimmed and cut to 1/2-inch slices)
- 1/2 cup sugar
- 1/2 cup honey
- 1/4 cup water
- 1 teaspoon vanilla
- 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.
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