I truly have a mad love affair with rhubarb.
I tried to grow it once and that didn’t go over so well, so now I just buy it whenever I see it in the spring at the market. It tastes like a cross between a peach and a lemon to me and I seriously can’t get enough. One of my favorite easy things to do when I come into a plethora of rhubarb is to make a quick compote to spread on toast and bagels. It’s simple and tastes way fresher than jam on warm spring days. So….I decided to take that same yummy compote and swirl it into homemade honey vanilla ice cream. The result was seriously delicious and so I am happy to share that recipe with you guys today!
A few years back, I came across a recipe for vanilla ice cream that used honey instead of sugar and it changed everything for me. Of course I love the good old fashioned kind, but I try to use less white sugar when I can and this was an easy swap for such a delicious treat!
I’m on a roll with frozen desserts right now due to the super hot temps we are experiencing right now in the Bay Area. Note that you will need an ice cream machine for this recipe but if you don’t have one and still want to try this, you have two options. The first option is that you go buy an ice cream maker because you will use it about 560 times this summer and won’t regret it. Plus, they are actually pretty cheap. The other option is that you make creamsicles instead and pour this mixture into ice pop molds.
But really, buy an ice cream maker. It’s such a fun activity to do with the kids on a hot afternoon! This fig, coconut and blackberry ice cream from Green Kitchen Stories is next for us!
I hope you guys enjoy this one! I asked Grayson if it was good enough to go on the blog and he goes, “ohhhh yeahhhhhh” so I take it it’s a winner. 😉
- 1 cup heavy cream
- 2 cups whole milk
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 1/4 cup honey
- 4 cups chopped rhubarb
- 1/2 cup sugar
- 1/2 whole lemon juiced
In a small saucepan over medium heat, combine the cream, milk, vanilla and honey. Whisk the mixture while it's warming up and keep on heat until tiny bubbles form around the edge of the pan and the honey has melted. Remove from heat and place in the freezer or fridge to cool.
While the base is cooling, make the compote. Combine the rhubarb, sugar and lemon juice in a pot over medium/low heat. Stir to incorporate and cook about 12 minutes, until rhubarb has broken down and mixture appears to look more like jam. Remove from heat and cool down immediately in freezer.
To make the ice cream, process the vanilla base in an ice cream machine. When the ice cream has formed, yet still soft, add about half of the compote, swirling together with a spoon. Place in the freezer to store.