This Rhubarb Ice Cream has an intense rhubarb presence along with vanilla cream filled cookies stirred in. It is cold and creamy. If you a fan of rhubarb and cookies, then this will be the ice cream for you to make this summer!
All of my family are fans of rhubarb. We love that sweet tart flavor. There is nothing more delicious and cooling than a scoop of freshly homemade ice cream on a hot summer day!
Tart rhubarb, sweet ice cream, and crunchy vanilla cream cookies are a tasty combination
When I told my son I was planning to make a rhubarb recipe, the first thing he told me was he didn’t want the strawberry rhubarb combination. He, like his Mom, is a pure rhubarb fan. We love the flavor of rhubarb and don’t want anything to interfere with it.
I am the cookie fan in the house. If I were offered a cupcake, brownie, or cookie, you can be rest assured I would take the cookie.
I grew up eating homemade ice cream. My mom made it often, and we had many church functions where we would get together with other members and make homemade ice cream on Saturday nights.
It was natural for me to decide to add crumbled crispy cream filled cookies into this ice cream for ALL of the above reasons!
Custard Ice Cream more of a pudding type ice cream base. It is a combination of milk, sugar, and egg yolks, that is cooked on the stove top until thickened. Then it has to be completely chilled before freezing in the ice cream maker.
This recipe for rhubarb ice cream is a non custard base. When your not making a custard base, you usually are making a base of just milk, cream, sugar, and flavorings. Non custard ice cream is not quite as rich as a custard based ice cream.
Both types of ice cream bases are good. It all depends on what you’re looking for. Custard ice creams are rich and creamy and non custard bases are not quite as rich, but still are creamy.
The Method: To Churn or not to Churn Ice Cream
This particular recipe is for churned ice cream. If you’re looking for a no churn ice cream, this Pistachio No Churn Ice Cream is one of our favorites!
The main difference between no churn and churn ice cream is the way you handle the ingredients. No churn ice cream requires whipped cream what is whipped until stillf. The sweetener is usually sweetened condensed milk instead of sugar. Sugar is not common in no churn ice cream as it can crystalize.
When making churned ice cream, our preferred method is a simple ice cream maker. I used my son’s ice cream maker, which is no longer available to purchase. However, this particular ice cream maker is similar to one my parent’s used and is simple and budget friendly.
The Type of Milk and Cream Needed to Make Homemade Ice Cream
When making homemade ice cream there really are no set rules as to what to use for milk. What you do need to know is what you use for milk and/or cream will dictate what type of homemade ice cream you end up with.
Whole Milk: Creamy and full fat milk lends to a richer ice cream. If you want a really true rich and creamy ice cream recipe, use whole milk and heavy cream combination.
Low fat or fat free milk: This will tend to give you more of an ice milk rather than cream. However, if you mix it with heavy or light cream, you will get a creamy, lower fat version of ice cream.
Heavy Whipping Cream or Light Cream: Both have more milk fat than milk. However, light cream has about 35 percent less fat than heavy cream. Depending on what you are looking for as an end result would depend on what cream to use.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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