Rhubarb Ice Cream Cake

Want to treat yourself to a decadent dessert that will satisfy all your cravings? Look no further than this delicious Roasted Rhubarb Ice Cream recipe! With the perfect balance of sweet and tangy flavors, this ice cream is sure to become a new favorite in your household.

Roasted Rhubarb Ice Cream

Ingredients:

• 1 pound rhubarb, cut into 1-inch pieces
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• 6 large egg yolks

Instructions:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the rhubarb with 1/2 cup of sugar and spread it out on the prepared baking sheet.
3. Roast the rhubarb in the oven for about 15-20 minutes, or until it is soft and caramelized. Let it cool.
4. In a saucepan, heat the cream, milk, 3/4 cup sugar, and salt until it is just about to simmer.
5. In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
7. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool completely.
8. Once the custard is cool, stir in the vanilla extract and the roasted rhubarb.
9. Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight.
10. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
11. Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.

This Roasted Rhubarb Ice Cream is the perfect way to enjoy the flavors of summer in a cool and creamy dessert. Treat yourself to a scoop (or two) and savor every bite of this delightful treat!

source = www.cakenknife.com