Ginger and Rhubarb Ice Cream
Recipe Type: Dessert
Serves: 1 pint
  • 4 large egg yolks
  • 1 tbsp grated fresh ginger
  • 1 cup white sugar
  • 1 cup sliced rhubarb
  • ¼ cup finely chopped candied ginger
  • 3 T + ½ cup water, divided
  • 2½ cups heavy cream (35%), divided
  • 1 tsp vanilla extract
  1. In a large bowl, whisk the egg yolks. Set aside.
  2. Wrap the grated ginger tightly in a cheesecloth, or a loose leaf tea pouch.
  3. In a saucepan over low heat, combine the ginger pouch, sugar, sliced rhubarb, candied ginger, and 3 T water. Cook, stirring often, until the rhubarb softens, about 10 minutes.
  4. Remove from the heat and stir in 2 cups heavy cream. Return to medium-low heat, and cook until bubbles form about the edge, about 5 minutes, stirring often. Remove from the heat, and gradually pour the mixture into the egg yolks, whisking constantly.
  5. Pour the mixture back into the saucepan. Add ½ cup heavy cream and ½ cup water. Return to low heat, and cook, stirring constantly, for 10 minutes. Remove from heat and stir in the vanilla.
  6. Transfer to a glass bowl, cover with plastic wrap, and refrigerate overnight.
  7. The next day, discard the ginger pouch, transfer mixture to an ice cream maker, and follow manufacturer's instructions. Mine took about 20 minutes to reach desired consistency.
  8. Eat immediately, or transfer to a shallow plastic airtight container, and freeze.
Recipe by Honest Cooking at