Recipe: Rhubarb Buttermilk Ice Cream

Ingredients

Chill a medium metal bowl in the freezer for at least 1 hour.
Whisk the egg yolks in a separate bowl.
In a large saucepan, combine cream, sugar, and salt, and bring to a simmer while stirring until the sugar dissolves.
Temper the egg yolks by gradually whisking in half of the hot cream mixture, then return it to the saucepan.
Cook the mixture over low-medium heat until it thickens and coats the back of a spoon, about 2-3 minutes.
Remove from heat and strain the custard into the chilled buttermilk, whisking in the vanilla.
Chill the mixture until cold, about 2 hours, stirring occasionally.
Prepare the rhubarb compote by combining rhubarb, sugar, honey, water, and vanilla in a saucepan.
Bring to a boil while stirring until the sugar dissolves, then lower the heat and simmer for about 20 minutes until the rhubarb breaks down.
Cool the rhubarb compote completely.
Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.
Transfer half of the ice cream to a container, layer with rhubarb compote, add the remaining ice cream, and top with more compote.
Swirl the layers together with a skewer, cover, and freeze until firm, at least 6 hours.

Servings

1 quart

Calories

250

Total fat

15g

Total carbohydrates

30g

Total protein

Sodium

50mg

Cholesterol

200mg