Rhubarb Rosemary Ice Cream: Ah. May. Zing!

Holy damn, I've invented a new flavor! Ok, not really invented, but after scouring the internet (ie, going through the first three Google pages) for "rhubarb rosemary ice cream" and finding Rhubarb-Rosemary Creme Brulee and Rhubarb Rosemary Affogato as the closest thing to ice cream (aside from the several rhubarb crisps-with-rosemary ice cream), I'd like to think that I'm the first to throw these two taste sensations together in an ice cream. If I'm wrong, feel free to let me know. (but in the meantime, I'm going to relish my 'originality.')

Want to know how to make it? Of course you do...it's amazing! The herbal rosemary plays really well with the sweet-sour rhubarb, and eating it is a multi-sensory experience as the rosemary aroma hits your nose before you even get the ice cream in your mouth. It's summery, sophisticated, and sweet, but with just a tinge of savory. Make this and impress your friends/loved ones/complete strangers.

Rhubarb Rosemary Ice Cream

Ingredients:
1 lb or so rhubarb, ends cut off and chopped into pieces
1 c. sugar (divided--3/4 and 1/4)
1 c. water
1 1/2 c. heavy cream
1 1/2 c. whole milk
3-4 sprigs of rosemary
2 tbls. corn starch
2 tbls. cream cheese

1. Combine rhubarb, 3/4 c. sugar, and water in a saucepan. Cook on medium-high heat until rhubarb is broken down, skimming off foam. (About 15-20 minutes.) Puree mixer in blender/food processor. (Confession: I added a few drops of red food gel at this point, to up the color factor a touch...rhubarb can get that brown look going, which is unattractive. Delicious, but ugly.) Place rhubarb puree in fridge, stirring occasionally until cool--about two hours.

2. In a small dish, whisk together the corn starch and 2 tbls. of the milk. In a saucepan, combine the cream, remaining milk, and rosemary sprigs. Bring to a boil then simmer for about 5 minutes, before turning off the heat and allowing the rosemary to steep. The longer you do this, the more intense the flavor...I ended up letting it sit for about half an hour.

3. Bring the milk/cream mixture back up to a simmer, add the remaining 1/4 c. of sugar, stirring to dissolve. Remove the rosemary sprigs and whisk in the corn starch slurry (it will thicken pretty quickly...don't stop whisking!), remove from heat, and add the cream cheese, stirring until it is melted through.


4. Whisk the cooled rhubarb puree to the cream, then place in the fridge to cool for several hours/overnight.

5. Pour into your ice cream maker and follow the manufacturer's instructions.

6. Once churned, pour soft serve into a container and freeze for several hours, saving some to eat at the kitchen counter, for breakfast.
NB: This recipe is based on Jeni Britton Bauer's Strawberry Buttermilk ice cream. (Which I also made, and is equally delicious.) If you want more great ice cream ideas, her cookbook, Jeni's Splendid Ice Creams at Home just came out and you can get it here!

Comments

Anonymous said…
I've always wanted to make my own ice cream and now I can do it with this easy recipe, after getting out today from xlpharmacy I'll make it because it looks so delicious.
December 13, 2011 at 6:40 AM
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