Prep Time: 30 minutes
Ingredients:
- 1 lb. rhubarb; cut into 1/2-inch cubes
- 1-inch fresh ginger; peeled and finely chopped
- 1 3/4 cup heavy cream
- 3/4 cup whole milk
- 3/4 cup sugar + 2 Tbsp.
- Pinch of salt
- 5 large egg yolks; beaten in medium bowl
Preparation:
1. In a medium sauce pan, combine rhubarb, ginger, 2 tablespoons sugar, and 1/4 cup water. Bring to a boil then reduce heat and simmer for 15 minutes.
2. Puree mixture in a blender or using an immersion blender (compare prices). Allow to cool then cover, refrigerate and chill in the refrigerator.
3. In a medium sauce pan, combine 1 cup heavy cream, milk, sugar and a pinch of salt. Place over a medium burner and heat, stirring, until sugar is dissolved and temperature is 175 - 185 degrees F.
4. In the meantime, place a 2 quart mixing bowl in a larger bowl and add ice to larger bowl.
5. Slowly pour half of cream mixture into eggs, whisking vigorously to avoid curdling eggs. Whisk egg mixture back into sauce pan and return to heat. This is a custard.
6. Cook, stirring constantly, until mixture coats the back of a spoon (if you draw your finger through it the line will remain).
7. Pour remaining heavy cream and rhubarb mixture into inner bowl.
8. Pour custard through a fine mesh sieve into the inner bowl and stire to mix thoroughly. Add cold water to outer bowl and allow mixture to cool. Cover and refrigerate for three to four hours.
9. Pour chilled mixture into your ice cream maker (compare prices) and freeze according to manufacturer's directions.
10. Scoop ice cream into a container and freeze for two to three hours before serving.
