Rhubarb Ice Cream with Pecan & Oat Crumble

rhubarb ice cream with pecan crumble

I learned how to make ice cream from a science show when I was in elementary school. The recipe was dead simple; mix eggs, milk, sugar and cream in a metal bowl, then stick in a pile of snow. I remember there used to be a foot high of snow outside during some Tokyo winters. My twin sister and I would snowball fight until it was dark. It is unlikely to see snow in recent years. As a matter of fact, my father said he didn’t need a winter jacket a couple winters ago… the climate is definitely changing.

rhubarb ice cream

Being a child, I followed the instructions of the science show religiously and experimented with making the ice cream. I even came up with a healthier alternative! I stuck mandarin oranges in a pile of snow. Of course, I don’t think I was aware of health. It was just fun to see what kind of dessert I could make by just sticking something in a pile of snow. One winter, when my family traveled to Niigata where about 9 feet of snow falls every year, I was excited! Not for skiing, but for mandarin oranges and huge piles of snow! Today my toy is not the snow pile any more. It is an ice cream maker!

rhubarb ice cream

rhubarb ice cream

In my youth, eating ice cream was reserved for a special night out once in a while but even then, I wanted to have control over ingredients and quality. After all, I always come back to my garden… Now that I have a Donvier ice cream maker (by the way, it is really like a toy due to its simple structure, which I love for the ease of maintenance!), I make my plants turn into various forms of ice cream. Thanks again to my dear friend chef Eric for his expertise and for his insistence that I purchase this particular machine rather than a fancier ice cream maker. Now I know why!

rhubarb ice creamrhubarb ice cream on a sugar cone

Rhubarb Ice Cream with Pecan & Oat Crumble

Makes about 1 quart

For ice cream

2 free range eggs
1 cup organic whole milk
½ cup natural cane sugar
1 cup organic whipping cream
1 teaspoon vanilla extract (I make my own with brandy and it works beautifully)
2 ½ cups rhubarb or more to your taste, chopped into ½ inch thick pieces
½ cup + 2 tablespoons natural cane sugar

For topping

½ cup pecans, lightly roasted
3 tablespoons butter, melted
½ cup rolled oats
1 cup spelt flour
3 tablespoons natural cane sugar
A pinch of salt

Beat the eggs, milk and sugar in a saucepan over low heat. Stir consistently for about 10 minutes until the liquid thickens and coats the back of a spoon. Using a strainer, pour the egg mixture into a large bowl and let cool. When the egg mixture is cool, add the cream and vanilla extract then refrigerate for at least 4 hours or over night.

Combine the rhubarb and sugar in a small pot and cook over medium heat until the rhubarb is tender. Let cool. Keep in the refrigerator for about 4 hours or over night.

Meanwhile, make the crumble. Roast the pecans lightly in a 350F oven. It only takes a couple of minutes, so keep a close eye on them so that they don’t burn. Break into pieces when cool.

Combine the pecans, butter, oats, spelt flour, sugar and salt in a baking dish. Squeeze into big pieces with hands. Place in the freezer for about 10 minutes.

Preheat the oven to 375 F. Bake for about 15 to 20 minutes or until golden. Let cool. Crush into small pieces. Set aside.

Place half of the rhubarb mixture in the freezer to partially freeze so that when mixed into the ice cream mixture, rhubarb mixture keeps its shape (I like keeping rhubarb mixture in chunks. If you don’t mind making pink ice cream, churn everything together).

Churn the ice cream mixture according to manufacturer’s instructions. On half way, add the other half of rhubarb mixture from the refrigerator. When the ice cream is just about done, stir in the rhubarb mixture from the freezer. Churn very lightly to keep rhubarb’s colour and texture.

Transfer the ice cream to a separate container; cover and freeze for 1 to 2 hours, depending on your preferred hardness.

Serve with the crumble.


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30. April 2012 by Emi Uchida
Categories: Baked Goods, Dessert, Recipe, Vegetarian | Tags: , , , , , | 3 comments

Comments (3)

  1. Emi, I love your blog ( just added it to my link list in fact). Rhubarb ice cream is such delight and I chuckled at your “snow” story. Very cute.

  2. Pingback: Making the Most of Rhubarb « Taste Savant

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