The moment I first tasted rhubarb frangipane, I was transported to sun-drenched English gardens, where the melody of laughter mingles with the scent of blooming flowers. Today, I’m thrilled to share my own twist on this classic flavor combination with a luscious Rhubarb Frangipane Ice Cream. This homemade custard-based delight captures the essence of that beloved tart, offering a refreshingly creamy experience that will make your taste buds sing. The best part? It’s a breeze to whip up and embodies the seasonal goodness of rhubarb, making it a perfect treat for warm days and special occasions alike. Curious to find out how to create this dreamy dessert with just a few simple ingredients? Let’s dive in!
Why is Rhubarb Frangipane Ice Cream special?
Freshness in Each Scoop: Each bite of this ice cream is a testament to the seasonal beauty of rhubarb, bringing a burst of tartness that perfectly complements the creamy base.
Easy Homemade Indulgence: You don’t need to be a pro chef to enjoy this custard-based delight; it’s simple enough for anyone to make at home!
Versatile Flavor Profile: While the classic flavor shines through, you can substitute rhubarb with strawberries for a fruity twist or add a hint of caramel for extra richness.
Impressive and Crowd-Pleasing: This ice cream is sure to impress guests at summer gatherings or family dinners. Pair it with almond cookies, and watch it disappear!
For more ice cream inspiration, don’t miss my recipe for Creamy Slow Cooker Chicken Tortilla Soup as a perfect main course before diving into this delightful dessert!
Rhubarb Frangipane Ice Cream Ingredients
Get ready to whip up a delightful homemade dessert!
For the Custard Base
• Whole Milk – Provides the base liquid for a creamy texture; consider low-fat milk for a lighter version, though it may affect creaminess.
• Double Cream – Contributes richness and velvety texture; heavy cream can also serve as an alternative.
• Caster Sugar – Sweetens the ice cream smoothly; reduce by 10-20% for a less sweet option.
• Whole Milk Powder – Enhances creaminess; skip it if unavailable, though it may slightly alter the texture.
• Honey – Adds a unique flavor depth; maple syrup can be a tasty substitute.
• Maldon Sea Salt – Balances sweetness and enhances flavor; any flaky sea salt will work.
• Vanilla Paste or Pod – Infuses delightful vanilla aroma; pure vanilla extract can be used as a substitute.
• Egg Yolks – Forms the custard base, giving richness; ensure freshness for the best outcome.
• Condensed Milk – Adds sweetness and creaminess; can be omitted for a lighter version, but this impacts texture and flavor.
• Almond Extract – Imparts that signature almond flavor from frangipane; almond essence can also work, although flavor intensity may vary.
For the Roasted Rhubarb Puree
• Rhubarb – The star ingredient, adding a pleasant tartness; seasonal availability varies, so feel free to replace with fresh strawberries or raspberries for a fruity twist.
• Lemon Juice – Brightens the rhubarb flavor; opt for fresh juice for the best results.
• Grenadine (optional) – Adds a splash of color to the puree; choose sugar-free versions if you’re aiming for a healthier option.
Dive into this Rhubarb Frangipane Ice Cream adventure, and let each scoop remind you of sunny English afternoons filled with laughter!
Step‑by‑Step Instructions for Rhubarb Frangipane Ice Cream
Step 1: Prepare the Custard Base
In a medium saucepan, combine the whole milk, double cream, half of the caster sugar, milk powder, honey, Maldon sea salt, and vanilla paste. Heat gently over medium heat until steaming but not boiling, stirring occasionally to avoid sticking. This creamy mixture forms the foundation for your luscious Rhubarb Frangipane Ice Cream.
Step 2: Whisk Egg Yolks
Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes light and fluffy, which should take about 4-5 minutes. This step is crucial, as the fluffiness will contribute to the ice cream’s rich texture. Once ready, set the bowl aside to prepare for tempering.
Step 3: Temper Yolks
Gradually add half of the hot cream mixture into the egg yolks, whisking constantly to prevent the yolks from curdling. After combining, pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat while stirring continuously until the custard thickens to coat the back of a spoon, reaching about 82°C.
Step 4: Cool Custard
Remove the saucepan from heat and stir in the condensed milk and almond extract, enhancing the flavor for the Rhubarb Frangipane Ice Cream. Pour the custard through a fine sieve into a clean bowl to remove any lumps. Allow the custard to cool to room temperature, then cover and refrigerate for at least two hours or overnight for the best results.
Step 5: Roast Rhubarb
Preheat your oven to 180°C. In a baking dish, combine the chopped rhubarb, remaining sugar, lemon juice, and optional grenadine. Roast in the oven for about 30 minutes, or until the rhubarb is soft and syrupy, stirring halfway through. This roasting deepens the flavor, creating a rich and tangy base for your ice cream.
Step 6: Puree Rhubarb
Once the rhubarb is roasted and cooled slightly, transfer it to a blender and blend until smooth. Incorporate half of the cooled custard into the rhubarb puree, mixing until well combined. Then, fold in the remaining custard, ensuring a harmonious blend. Cover and refrigerate this mixture overnight to let the flavors meld beautifully.
Step 7: Churn the Ice Cream
After the mixture has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically around 20-30 minutes. The texture should become thick and creamy. Once churned, transfer the Rhubarb Frangipane Ice Cream into an airtight container and freeze for at least four hours to firm up and develop the ultimate scoopability.
Tips for the Best Rhubarb Frangipane Ice Cream
Fresh Ingredients Matter: Always use fresh eggs and dairy to ensure the best quality and safety in your homemade ice cream.
Mind the Temperature: When heating the custard, avoid boiling to prevent curdling. Keep it gently steaming for the perfect base.
Don’t Skip Chilling: Allow the custard and rhubarb mixture to chill overnight. This step enhances flavor and improves the texture of the Rhubarb Frangipane Ice Cream.
Quality Ice Cream Maker: Invest in a good quality ice cream machine for the creamiest results. Follow the manufacturer’s instructions closely.
Roasting Tip: Roast the rhubarb just until soft and syrupy; overcooking can diminish its lovely tart flavor, which is key in this ice cream.
What to Serve with Rhubarb Frangipane Ice Cream
Bring your friends and family together with the perfect accompaniments for this delicious, creamy treat.
Almond Cookies: Their crunchy texture and nutty flavor contrast beautifully with the smoothness of the ice cream. Make sure to serve them warm for an extra treat!
Fresh Berries: A mix of strawberries and raspberries adds a vibrant tartness that complements the rhubarb flavor and offers a juicy freshness.
Honey Drizzle: A light drizzle of honey over the ice cream enhances sweetness and adds depth, making each scoop even more delightful.
Shortbread Biscuits: Their buttery richness and crumbly texture provide a perfect dipper, balancing the creamy and tart aspects of the ice cream.
Mint Leaves Garnish: Sprinkling fresh mint leaves brings a pop of color and a refreshing note that brightens every bite.
Sparkling Rosé: This bubbly wine’s fruity undertones and slight acidity harmonize beautifully with the sweet and tart flavors of your ice cream.
Chocolate Shavings: A sprinkle of dark chocolate unveils rich, indulgent flavors that elevate the creamy nature of the dessert and add visual appeal.
Crushed Nuts: Toasted almonds or hazelnuts bring a delightful crunch, making each scoop a delightful experience while accentuating the almond notes in the ice cream.
Feel free to mix and match these pairings for a delightful dessert spread!
Storage Tips for Rhubarb Frangipane Ice Cream
Freezer: Store your Rhubarb Frangipane Ice Cream in an airtight container for optimal freshness. It’s best enjoyed within 2 weeks but will remain safe for up to 1 month.
Reheating: If the ice cream becomes too hard, allow it to sit at room temperature for about 5-10 minutes before scooping for a smoother serving experience.
Avoid Freezer Burn: To prevent freezer burn, cover the surface of the ice cream with plastic wrap before sealing the container. This creates an extra barrier against unwanted air.
Share the Love: Consider portioning into smaller containers for gifting or special events, making this delightful homemade ice cream accessible to friends and family.
Rhubarb Frangipane Ice Cream Variations
Looking to put your own spin on this delightful treat? Let your creativity shine with these tempting ideas!
Strawberry Twist: Replace rhubarb with fresh strawberries for a sweet and fruity variation. A perfect summer treat that bursts with flavor!
Nutty Crunch: Add a sprinkle of crushed pistachios or almonds into the mixture for extra texture and a nutty flavor that beautifully complements the almond extract.
Vegan Delight: Use coconut milk and a plant-based custard base to make this ice cream vegan-friendly while still delivering rich, creamy goodness.
Caramel Swirl: Drizzle some homemade caramel sauce into the ice cream before freezing for a lovely contrast of flavors. This adds a decadent touch that will leave everyone wanting more.
Citrus Zing: Incorporate a splash of orange zest into the custard for a refreshing citrus twist. It will brighten the flavor profile and add an aromatic hint!
Mint Infusion: Add a few sprigs of fresh mint to the rhubarb when roasting for a refreshing herbaceous twist that elevates the flavor.
Chocolate Chip Surprise: Fold in some dark chocolate chips before the final freeze to create pockets of chocolatey goodness amidst the creamy ice cream.
For more inspiration, don’t forget to check out my flavorful recipe for Creamed Peas and New Potatoes as a perfect side dish to serve with your sweet delight! Enjoy customizing your Rhubarb Frangipane Ice Cream!
Make Ahead Options
Making Rhubarb Frangipane Ice Cream ahead of time is a game-changer for busy weeknights! You can prepare the custard base and refrigerate it for up to 24 hours before mixing it with the roasted rhubarb puree. Additionally, roast the rhubarb and puree it, then store it in an airtight container in the fridge for up to 3 days. To maintain the creamy texture and prevent ice crystals from forming, ensure that the container is well-sealed, and only churn the ice cream when you’re ready to serve. When it’s time to enjoy your delightful creation, simply churn the mixture and freeze for at least 4 hours until perfectly set. Enjoy the satisfaction of having a homemade dessert ready to impress!
Rhubarb Frangipane Ice Cream Recipe FAQs
How do I select ripe rhubarb?
When choosing rhubarb, look for firm, crisp stalks with a vibrant color—preferably a rich red or pink. Avoid any that show dark spots or signs of wilting, as these indicate overripeness. The stalks should feel thick and heavy in your hands, ensuring you get the best tart flavor for your ice cream.
What is the best way to store Rhubarb Frangipane Ice Cream?
Store your Rhubarb Frangipane Ice Cream in an airtight container in the freezer, where it will maintain its best quality for up to 2 weeks. To keep it fresh for an even longer time, it’s safe for up to 1 month. Cover the surface of the ice cream with plastic wrap before sealing the container to prevent freezer burn.
Can I freeze Rhubarb Frangipane Ice Cream?
Absolutely! You can freeze Rhubarb Frangipane Ice Cream, and it holds up beautifully in an airtight container. Just be sure to freeze it for at least 4 hours to allow it to firm up properly. When it’s time to serve, let it sit at room temperature for about 5-10 minutes before scooping to achieve that perfect creamy texture.
What should I do if my custard curdles while cooking?
If your custard curdles, don’t panic! Strain the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits. You can then return the strained custard to the saucepan and gently reheat over low heat, stirring constantly to ensure a smooth texture. Just be sure not to let it boil again to prevent curdling.
Are there any dietary considerations for this recipe?
When it comes to allergies, this Rhubarb Frangipane Ice Cream contains dairy and eggs, making it unsuitable for vegans and those with lactose intolerance or egg allergies. However, you can create a delicious vegan version by using coconut milk and a plant-based custard substitute, allowing everyone to enjoy this creamy delight!
Can I substitute rhubarb with other fruits?
Certainly! If you want to switch it up, you can use fruits like strawberries or raspberries, which will give the ice cream a different flavor profile while maintaining that delightful tartness. Just remember to adjust the sugar to complement the sweetness of the substituted fruit.
Rhubarb Frangipane Ice Cream - A Creamy, Tart Delight
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, double cream, half of the caster sugar, milk powder, honey, Maldon sea salt, and vanilla paste. Heat gently over medium heat until steaming but not boiling, stirring occasionally.
- Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar until light and fluffy, about 4-5 minutes.
- Gradually add half of the hot cream mixture into the egg yolks, whisking constantly. Pour back into the saucepan and cook over low heat until the custard thickens.
- Remove from heat and stir in condensed milk and almond extract. Strain through a fine sieve and cool to room temperature. Refrigerate for at least two hours.
- Preheat oven to 180°C. In a baking dish, combine chopped rhubarb, remaining sugar, lemon juice, and optional grenadine. Roast for about 30 minutes until soft and syrupy.
- Once cooled, blend the rhubarb until smooth and mix with half of the cooled custard. Fold in the remaining custard and refrigerate overnight.
- Pour the chilled mixture into an ice cream maker and churn according to instructions for 20-30 minutes. Transfer to an airtight container and freeze for at least four hours.
