🍦 Rhubarb Crumble Ice Cream 🍦
Ingredients:
For the Rhubarb Compote:
2 cups chopped fresh or frozen rhubarb (thawed and drained if frozen)
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
For the Crumble Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
For the Ice Cream Base:
2 cups heavy whipping cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
Instructions:
1.Prepare the Rhubarb Compote:
In a medium saucepan, combine the chopped rhubarb, sugar, and water.
Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes syrupy, about 8-10 minutes.
Remove from heat, stir in vanilla extract, and let cool completely.
2.Make the Crumble Topping:
Preheat oven to 350°F (175°C).
In a medium bowl, mix together the flour, brown sugar, salt, and cinnamon.
Add the melted butter and stir until crumbly.
Spread the mixture onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, stirring halfway through, until golden brown and crisp.
Cool completely, then break into small crumbles.
3.Prepare the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
4.Assemble the Ice Cream:
Gently fold in the cooled rhubarb compote and crumble pieces into the churned ice cream.
Transfer to a freezer-safe container, layering more crumble on top if desired.
Freeze for at least 4 hours, or until firm.
5.Serve:
Scoop and enjoy the perfect combination of creamy ice cream, sweet-tart rhubarb, and buttery crumble. Garnish with extra crumble topping for an extra treat!
6.Prep Time: 30 minutes | Cook Time: 20 minutes | Freeze Time: 4 hours | Total Time: 4 hours 50 minutes
Serving: About 10 scoops
Calorie Count per serving: Approximately 250-300 Kcal per scoop (depending on crumble amount)
This classic summertime Rhubarb Crumble Ice Cream captures the essence of sunny days — refreshing, fruity, creamy, and a little bit crunchy!