Well, friends—we’re back. Our apartment is still tiny, Madison is still hip, and despite being directionally challenged, I’m confident the sun rose in the east this morning. Ben and I, however, are different.
I’m not sure yet how our four-week experience in France has and will continue to shape us. I’m back in the office today, and it’s frustratingly hilarious how little has changed. Despite best hopes, the general consensus is lunch is most effective when eaten at one’s desk, and McDonald’s still isn’t serving wine.
As my refrigerator is empty and my suitcases are full, I have one last very special guest post to share while I try to reconfigure my life. Today’s post is from the inspiring Kelli of The Corner Kitchen. Kelli’s style of cooking—healthy, flavor-packed recipes a la Soy Ginger Marinated Flank Steak and Eggplant Bolognese, with spirit boosting Espresso Banana Pancakes and Nutella-Stuffed Peanut Butter Cookies tossed in for happiness—speaks right to my kitchen (and appetite.)
In addition to maintaining a beautiful blog and working full time, Kelli trains for triatholons and is publishing an e-cookbook. Kelli, are you for real? Teach me your superpower ways!
Then, serve me up a giant scoop of Rhubarb Swirl Buttermilk Ice Cream.
Here is Kelli to share this wonderful recipe for Rhubarb Swirl Ice Cream.
Hey there TLSW, friends! Kelli from The Corner Kitchen here to join you today! I adore Erin and all of her amazing creations….I mean, this girl is seriously talented. I was so thrilled when she asked me to pop over here, while she and Ben are eating their way through France on a trip of a lifetime. I may or may not have begged her more than once to let me tag along.
Back in April I made a simple rhubarb compote, and have been making it on an almost weekly basis ever since. I suppose it’s safe to say I’m a bit obsessed. 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.
Now that it’s
ice cream season summer, I knew it was only a matter of time before this sweet and slightly tart rhubarb compote found its way swirled through a batch of homemade ice cream.
Have you ever tasted buttermilk on its own? I tried it once. Oddly enough it was at a hot dog stand…totally weird, I know. Anyway, 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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