Rhubarb Frangipane Ice Cream
All the flavours of a rhubarb frangipane tart, jam packed into a light & smooth homemade ice cream.
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Recreate a classic rhubarb frangipane tart with this homemade ice cream! We make this over two days & you’ll need an ice cream machine but the results are worth it.
The Ice Cream Base
We’re using an egg custard base for this recipe. I find that this type of base produces ice creams that are creamy, rich & easier to scoop.
To flavour our base, we are using a really good quality vanilla & a splash of almond essence. To incorporate the rhubarb, we are making a roasted rhubarb puree which gets mixed into the custard.
How To Make Ice Cream
Making ice cream can be broken down into three stages. These are;
Step 1
The first step is to make the base. To do this we make a custard with the following ingredients.
- Whole Milk
- Double Cream
- Egg Yolks
- Milk Powder
- Honey
- Condensed Milk
- Vanilla
- Maldon Salt
- Almond Essence
There’s a number of scientific reasons to why we use each of these ingredients but we’ll leave that for another time.
Once we’ve made the custard, we make a roasted rhubarb puree then mix the two together.
Step 2
When we’ve made the custard base, we need to leave it in the fridge overnight. This allows the flavour to develop, improving the final, churned ice cream.
Step 3
The final step is the churning. Make sure to churn following your ice cream machine’s manufacturer’s instructions. Once churned, it will need at least 4 hours in the freezer to set.
Homemade Ice Cream Tips & Tricks
- Chill your custard overnight for a better flavour & texture.
- Dip your scoop in hot water for easier scooping!
- Set your freezer to 18°c/-1°f for the best set.
- For the best flavour, use a high quality vanilla. A little goes a long way!
Equipment Used
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Cuisinart Ice Cream Maker Review
- Ice Cream Machine
- Digital Food Probe
- The Ice Cream Tubs That I Use
- Jug Blender
- Stand Mixer
- Ice Cream Scoop
More Dessert Recipes
- Raspberry Ripple Stracciatella
- French Toast Ice Cream
- Hazelnut Stracciatella
- Halva Ice Cream
- Small Batch Sticky Toffee Pudding
- Brown Butter & Miso Treacle Tart
- Vanilla Panna Cotta & Roasted Strawberries
If you have enjoyed this recipe, it would mean a lot if you could leave a review & rating!
Rhubarb Frangipane Ice Cream
Equipment
- Ice Cream Machine
- Digital Food Probe
- Jug Blender
- Ice Cream Scoop
- 1 Litre Plastic Tub
Ingredients
Ice Cream Base/Custard.
- 325 g Whole Milk
- 350 g Double Cream
- 75 g Caster Sugar
- 40 g Whole Milk Powder
- 50 g Honey
- 1/4 tsp Maldon Sea Salt
- 2 tsp Vanilla Paste/Half A Vanilla Pod
- 85 g Egg Yolks
- 100 g Condensed Milk
- 1 tsp Almond Extract
Rhubarb Puree.
- 300 g Rhubarb – Washed Under Cold Water
- 100 g Caster Sugar
- 1/2 tbsp Lemon Juice
- 50 g Grenadine Optional
Instructions
- Ice Cream Base.Place the milk, cream, half the sugar, milk powder, honey, sea salt & vanilla into a large saucepan.If your using a vanilla pod. scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil.
- Whilst the cream is heating up, place the yolks & remaining sugar into the bowl of a stand mixer. Whisk on a medium speed until light & fluffy, around 4-5 minutes.Once the cream is steaming, pour a third of it into the yolks, with the mixer running on a medium-low speed. Mix to combine then pour the now tempered yolks into the pan of cream & milk.Cook over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c. Remove from the heat & stir in the condensed milk & almond extract.Pass the custard into a bowl through a sieve & leave to cool, stirring regularly.
- Rhubarb Puree.Preheat an oven to 180°c.Roughly chop the rhubarb & place into a bowl with the sugar, lemon juice & grenadine. Mix to combine then transfer to a oven proof dish/roasting tin & bake until the rhubarb has broken down & the juice is thick & syrupy. This will take around 30 minutes – make sure to stir occasionally to stop it from burning.Once cooked, remove from the oven & leave to cool for 15-20 minutes.
- Transfer the rhubarb into a jug blender & blitz until smooth.Pour half the custard into the rhubarb puree & blitz to combine. Add in the remaining custard, blitz again & pour into a clean bowl. Cover the surface of the custard with a piece of baking parchment then refrigerate overnight.
- The next day, churn the custard following your machine’s manufacturers instructions.Once churned, transfer to a tub & leave to set in the freezer for a minimum of 4 hours.
