In the spirit of “summer is coming,” I decided to take the ice cream maker out of winter hibernation. My first attempt at strawberry shortcake left me with heavy cream in the fridge, so the timing just felt right. What started as a simple ginger ice cream, quickly morphed into something amazing when I spotted Ontario rhubarb at the store (I may or may not have squealed with excitement).
What started as a simple ginger ice cream, quickly morphed into something amazing. The result was far more delicious than I could have ever imagined. If you don’t have an ice cream maker, make this cream instead, but either way, do not miss out on this lip-smacking flavour bomb!
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Ginger and Rhubarb Ice Cream
- Total Time: 9 hours 45 mins
- Yield: 1 pint
Description
What a creative and interesting ice cream flavor…ginger and rhubarb! This is definitely on the “recipes to make for summer” list!
Ingredients
- 4 large egg yolks
- 1 tablespoon grated fresh ginger
- 1 cup granulated sugar (200 g)
- 1 cup sliced rhubarb (about 120 g)
- 1/4 cup finely chopped candied ginger (about 40 g)
- 3 tablespoons water (45 ml), for cooking the rhubarb
- 2 1/2 cups heavy cream (600 ml), divided
- 1/2 cup water (120 ml), for the custard base
- 1 teaspoon vanilla extract
Instructions
Place the grated fresh ginger in a small piece of cheesecloth or a loose-leaf tea bag and tie it closed.
In a medium saucepan, add the ginger pouch, sugar, rhubarb, candied ginger, and 3 tablespoons water.
Cook over low heat for about 10 minutes, stirring now and then, until the rhubarb has softened and the sugar has dissolved.
Stir in 2 cups of the heavy cream.
Heat the mixture until small bubbles appear around the edge of the pan. Do not let it boil.
Place the egg yolks in a medium heatproof bowl and whisk until smooth.
Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly.
Pour the warmed egg mixture back into the saucepan.
Add the remaining 1/2 cup heavy cream and the remaining 1/2 cup water.
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
If using a thermometer, the custard should reach about 170–175°F (77–80°C). Do not let it boil.
Remove the saucepan from the heat.
Stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl.
For a milder ginger flavor, remove the ginger pouch now. For a stronger ginger flavor, leave it in while the custard chills.
Cover and refrigerate overnight, or until thoroughly cold.
Remove the ginger pouch if you left it in during chilling.
Churn the custard in an ice cream maker according to the manufacturer’s instructions.
Serve right away for a softer texture, or transfer to a freezer-safe container and freeze until firm.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
Frequently Asked Questions
Can I substitute fresh ginger with ground ginger in this recipe?
Yes, you can use ground ginger as a substitute, but start with about half the amount, as ground ginger is more concentrated. Adjust to taste.
What should I do if I can’t find Ontario rhubarb?
You can use any variety of rhubarb available at your local store; just ensure it’s fresh and vibrant for the best flavor.
How long should I churn the ice cream in the ice cream maker?
Churn the mixture in the ice cream maker until it reaches a soft-serve consistency, which typically takes about 20-30 minutes, depending on your machine.
You may want to proof read this. Particularly the metric version! What even is 3 T? Teaspoons or tablespoons? Also, cups in the metric version?
Thank you — you’re right. The metric version needed cleanup, and “3 T” should have been written out as 3 tablespoons. In this recipe, it refers to 3 tablespoons of water, not teaspoons.
We’ve updated the ingredient list so the liquid measurements are clearer and the metric version uses ml or grams where appropriate. Cups are fine for the US version, but the metric version should not leave readers guessing.
Its like you read my mind! This is delicioous!!
Wow, this sounds delicious!!
Thanks Christine! Hopefully you can snag some rhubarb before the season disappears!