Rhubarb Crumble Ice Cream
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta
Total TimePrep: 25 min. + cooling Cook: 10 min. + freezing
- 3 cups diced fresh rhubarb or sliced frozen rhubarb
- 2/3 cup sugar plus 3/4 cup sugar, divided
- 2/3 cup water
- 1 tablespoon butter
- 1/3 cup quick-cooking oats
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1-1/2 cups heavy whipping cream
- 1-1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely.
- In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely.
- In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding.
- Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
I find it's important to freeze the oat crumble mixture so that it's very cold, because a semi-frozen ice cream add-in keeps the original crispy and delicious texture when incorporated this way.