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no-churn rhubarb ice cream

Wednesday, May 9, 2012

no-churn rhubarb ice cream | the vanilla bean blog
It’s quiet here in this house; words are flitting past me in the silence and I can’t quite catch them. I’m actually eating this rhubarb ice cream while I sit here, trying to write of it’s glory: to capture tart! and sweet! and creamy! with eloquence and creativity. But this sly dessert wants all my attention; we’ve locked eyes now, and it doesn’t care about adjectives. So I’ll leave you with this poem I stumbled upon tonight, hoping it will make up for my feeble attempt at posting.

Rhubarb
Like rhubarb hunkering down
drowned in Autumn straw
content now to explore
the rich deep earth
below
a surface snow
of bitter times.

Roused by warmer climes
it will emerge
in surging tender, greening-pink
drinking in the new
sublime
sun kissing brink
of fresh beginning.
-Marigold
no-churn rhubarb ice cream | the vanilla bean blog
no-churn rhubarb ice cream | the vanilla bean blog
no-churn rhubarb ice cream | the vanilla bean blog
no-churn rhubarb ice cream | the vanilla bean blog

no-churn rhubarb ice cream | the vanilla bean blog

no-churn rhubarb ice cream
adapted from not without salt
This ice cream is one of my [new] favorites. It’s perfectly sweet-tart and creamy. I’ve also included a recipe for oatmeal streusel, if you’d like to recall to mind a summer rhubarb crisp.  My favorite way to eat this is frozen about 4 hours, when it’s still a bit soft.

2 ounces (1/2 stick) unsalted butter, cold
2 tablespoons brown sugar
1 vanilla bean, seeds removed
Pinch of salt
3 cups rhubarb chopped in 1/2 inch pieces
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream

In a medium saucepan, heat the butter over medium heat. Stir in the brown sugar, vanilla bean seeds, and salt, and then add the rhubarb, cooking 1-2 minutes without stirring.  Add the pod and continue cooking, stirring occasionally until the rhubarb is soft, 15-20 minutes. Remove the pan from the heat, and add the vanilla extract, stirring to combine. Break up the rhubarb with a wooden spoon, and set aside to cool. Once cool, remove the vanilla bean pod.

In a medium bowl, stir together the sweetened condensed milk and cooled rhubarb mixture. In a bowl of a standing mixer fitted with a whisk, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold one third of the whipped cream into the rhubarb-condensed milk mixture until completely combined. Gently fold in the rest of the whipped cream until combined. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).

oatmeal streusel

1/2 cup + 4 tablespoons flour
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup old fashioned oats
1/4 teaspoon salt
5 tablespoons melted butter

Combine flour, sugars, oats, cinnamon and salt in a bowl. Add melted butter and combine until pea-sized pieces start to form. Spread the oat mixture on a baking sheet and bake for 8-12 minutes at 350, until streusel is light golden brown. Top the ice cream with even amounts of cooled streusel.
no-churn rhubarb ice cream | the vanilla bean blog

  • Reply
    Kris @ Munchin with Munchkin
    Wednesday, May 9, 2012 at 3:03 am

    This looks incredible Sarah! Apparently it was more than just a taco night for you! Wish I had a bowl of this ice cream right now.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:00 am

      Thank you Kris! We did have some of this after tacos. 😉

  • Reply
    london bakes
    Wednesday, May 9, 2012 at 9:14 am

    What an apt poem, just beautiful along side this ice cream. Although I don’t have an ice cream maker, I love making ice cream at home. The flavours just seem so wonderful and fresh.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:01 am

      Thank you Kathryn. I always appreciate your encouragement and kind comments.

  • Reply
    thelittleloaf
    Wednesday, May 9, 2012 at 1:04 pm

    There’s nothing better than sitting down to write a blog post while tasting the food in question – immediate inspiration! I wish I was sitting at my laptop now with a bowl of this gorgeous ice cream instead of at my desk at work! The streusel topping looks lovely too – like a summery rhubarb crumble 🙂

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:01 am

      I agree – it helps to eat while one writes. I’d bring you some if I could.

  • Reply
    my little celebration
    Wednesday, May 9, 2012 at 1:31 pm

    I think I’m in love.

  • Reply
    Kasey
    Thursday, May 10, 2012 at 1:02 am

    Rhubarb doesn’t get enough love! If I had this bowl of ice cream in front of me, I’d be pretty quiet, too. And that’s totally ok.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:02 am

      sometimes blog posts are impossible. I find the food can speak for itself. 🙂

  • Reply
    tothet2
    Thursday, May 10, 2012 at 2:09 am

    Hi there, thanks for the post! I’m always on the lookout for ice cream recipes with no machine required. Plus, I like they way you styled your last photo with the spoon and brown streusel scattered across the white table.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:03 am

      Thank you! I have an ice cream maker, but barely use it any more now that I discovered this no-churn recipe.

  • Reply
    Em (Wine and Butter)
    Thursday, May 10, 2012 at 3:42 pm

    I also love ice cream that is still slightly soft. Yay for rhubarb season!

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:03 am

      It’s the best that way! And yes, rhubarb season is the best.

  • Reply
    Jennifer (Delicieux)
    Saturday, May 12, 2012 at 12:24 am

    What a gorgeous poem to go with your beautiful dreamy ice cream. I don’t think I’ve ever tried rhubarb ice cream, in fact I wasn’t a rhubarb lover until a few years ago, but now I love it.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:03 am

      Thank you Jennifer. And I’m glad I found you on Twitter today! Your blog is lovely.

  • Reply
    Sacha
    Saturday, May 12, 2012 at 2:27 pm

    I like to eat as I write, too. The poem is lovely. Rhubarb is almost too interesting to handle. I look forward to it every year and treat if very simply. I love that there is a little brown sugar in the ice cream, and that streusel sounds like the perfect topper!

  • Reply
    Brenda @ a farmgirl's dabbles
    Saturday, May 19, 2012 at 3:18 am

    This sounds so lovely, especially with the oatmeal streusel!! We just enjoyed a bowl of vanilla ice cream with some strawberries and rhubarb syrup. Rhubarb dessert is hard to beat!

  • Reply
    hermes bag outlet
    Saturday, December 29, 2012 at 3:44 am

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  • Reply
    thelittleloaf
    Friday, May 17, 2013 at 11:04 am

    Beautiful new photos Sarah 🙂

  • Reply
    Emma Galloway
    Saturday, May 18, 2013 at 5:53 am

    Yum! I love rhubarb anything 🙂

  • Reply
    Nicole @InfiniteLittlePleasures
    Thursday, May 23, 2013 at 9:06 am

    This sounds perfect for the summer! Thanks for the recipe 🙂 I featured it in my blogpost here: http://infinitelittlepleasures.blogspot.com/2013/05/i-scream-you-scream-we-all-scream-for.html

  • Reply
    Chaya & Sara
    Friday, January 3, 2014 at 11:33 am

    this ice cream looks lovely and we can’t wait to make it in spring! just a question- do you know of any good substitutes for sweetened condensed milk? thank you!

    • Reply
      Sarah
      Saturday, January 4, 2014 at 9:04 am

      Hello! I don’t know of a good substitute offhand, sadly. The sweetened condensed milk adds both sweetness and more milk to the ice cream, which gives it its richness and consistency. Are you looking for a non-dairy alternative?

  • Reply
    Honey-goat cheese ice cream with poached pear swirl. » Two Red Bowls
    Tuesday, January 14, 2014 at 5:31 pm

    […] goat cheese ice cream because I’m addicted!)  Sarah has an entire array of no-churn recipes (rhubarb! olive oil and vanilla! bittersweet chocolate with fleur de sel!)  just waiting to be not-churned […]

  • Reply
    Lisa
    Saturday, May 14, 2016 at 9:58 am

    Where do you add the vanilla extract? It states it as an ingredient, but no where in the directions does it state adding it, that I see?

    • Reply
      Sarah
      Sunday, May 15, 2016 at 1:57 pm

      Hi Lisa – sorry about that! I’ve added the extract into the directions.

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