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.
Making Rhubarb Ice cream
The condensed milk in this no-churn recipe balances the tartness of the rhubarb. The strawberry also adds some sweetness and a shade of pink. This easy, homemade ice cream is smooth, creamy, and rich. And you won’t find these amazing flavors in the grocery store.
So I’ll leave you with this poem I stumbled upon tonight, hoping it will make up for my feeble attempt at posting.
Like rhubarb hunkering down
drowned in Autumn straw
content now to explore
the rich deep earth
a surface snow
of bitter times.
Roused by warmer climes
it will emerge
in surging tender, greening-pink
drinking in the new
sun kissing brink
of fresh beginning.
More No-Churn Ice Cream Recipes
- No-Churn Mint Ice Cream
- Frangelico + Coffee No-Churn Ice Cream
- No-Churn Bittersweet Chocolate Ice cream
No-Churn Strawberry Rhubarb Ice Cream
- 1/2 cup [8 g] freeze-dried strawberries
- 16 oz [454 g] rhubarb fresh or frozen, chopped into bite-sized pieces
- 2 tablespoons water
- 1 tablespoon granulated sugar
- Pinch salt
- 1/2 teaspoon lemon juice
- 2 teaspoons pure vanilla extract
- One 14 oz [396 g] can sweetened condensed milk
- 1/2 teaspoon salt
- 2 oz [57 g] cream cheese at room temperature
- 2 cups [480 g] heavy cream
- 1 to 2 drops pink food coloring optional
- In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.
- Bring the rhubarb, freeze-dried strawberry powder, water, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing until the rhubarb has broken down and released their juices, about 15 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature. (For a smoother ice cream, you can blend the broken down mixture in a food processor for a few seconds. I didn’t mind the fruit chunks in mine).
- In a large bowl, combine the sweetened condensed milk, rhubarb mixture, and salt.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.
- Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a few drops of pink food coloring if desired. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.