Rhubarb Frangipane Ice Cream

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All the flavours of a rhubarb frangipane tart, jam packed into a light & smooth homemade ice cream.

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rhubarb frangipane ice cream

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.

rhubarb frangipane ice cream churn

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

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Rhubarb Frangipane Ice Cream

All the flavours of a rhubarb frangipane tart, jam packed into a light & smooth ice cream.
Prep Time30 minutes
Cook Time30 minutes
Churn Time30 minutes
Course: Dessert
Cuisine: English, Italian
Servings: 6 People
Author: Ben Racey


  • Ice Cream Machine
  • Digital Food Probe
  • Jug Blender
  • Ice Cream Scoop
  • 1 Litre Plastic Tub


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


  • 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.


Cooking In An Aga.
Cook the rhubarb on the bottom set of runners in the baking oven,
You’ll need an ice cream machine to make this recipe. The machine that I use is linked above.
The ice cream is made over 2 days but once churned can sit in the freezer for up to 2 weeks.
For the rhubarb puree, I’ve added a small amount of grenadine for colour. This is optional but if used, it needs to be one with 0% sugar. I use one from a brand called Teisseire.
I would recommend using Nestle’s whole milk powder.

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