Gluten-free Rhubarb Crisp Ice Cream

Gluten-free Homemade Rhubarb Crisp Ice Cream | The Baking Beauties

Well, as you may be able to guess from my absence, the weather here has really improved! :) We are finally in the full swing of summer, and it is GREAT! Today is the last full day of school for our daughter, and on Monday they only have 1 hour for a short program and to receive their report cards. I am SO ready for summer holidays! Bring it on!

I still have more rhubarb that I’m using up. I saw this recipe for Rhubarb Crisp Ice Cream, and knew I wanted to try it. We are so glad that I did. :) The ice cream flavour was amazing, and the texture was phenomenal! Even after days in the deep freeze, it was still a creamy, rich, smooth ice cream. Very impressive! This is a recipe I will definitely have to make again! Go ahead, give it a try, let me know what you think.

Gluten-free Rhubarb Crisp Ice Cream
Author: 
 
Ingredients
Brown Sugar Cinnamon Ice Cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • pinch of salt
  • 2 cups heavy whipping cream
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract
Stewed Rhubarb
  • *Makes a little more than you need for the ice cream. Use the rest to top a bowl of ice cream or stir into yogurt.
  • 12 ounces rhubarb
  • 1/2 cup water
  • 1/2 cup sugar
Oatmeal Praline
  • 3/4 cup Gluten-Free rolled oats (not quick-cooking)
  • 1/2 cup granulated sugar
  • pinch of coarse salt
Instructions
Brown Sugar Cinnamon Ice Cream
  1. Warm the milk, granulated sugar and salt in a medium saucepan. In a large bowl, whisk together the cream, brown sugar and cinnamon; set a mesh strainer over this bowl and set aside.
  2. In a separate medium bowl, whisk together the egg yolks. Once the milk mixture starts steaming, slowly pour it into the egg yolks, whisking constantly to temper the yolks. Transfer the entire custard mixture back into the medium saucepan.
  3. Cook over medium heat, stirring constantly with a heatproof spatula, until the custard mixture thickens enough to coat the spatula. Pour the custard through the mesh strainer into the bowl containing the heavy cream, brown sugar and cinnamon. Stir to combine, then stir in the vanilla. Cover the top with plastic wrap (directly on the mixture), and refrigerate until cold.
  4. Freeze in your ice cream maker, adding the stewed rhubarb (see below) and oatmeal praline (see below) during the last few minutes of churning. Add the rhubarb first, making sure it’s swirled throughout the frozen ice cream, then add the oatmeal praline.
Stewed Rhubarb
  1. Wash and trim the ends of the rhubarb. Cut into 1/2-inch pieces. Place in a medium saucepan with the water and sugar; bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until the rhubarb is tender and cooked through. Turn off the heat and refrigerate until cold.
Oatmeal Praline
  1. Preheat the oven to 350 degrees F, and line a baking sheet with foil. Spread the oats evenly on the sheet and bake in the oven, about 10 minutes, or until they are fragrant and toasted. Remove from oven; transfer the oats to a bowl and return the foil to the baking sheet.
  2. Spread the sugar evenly in a medium, heavy-bottomed skillet. Cook over medium heat, watching carefully, until the sugar begins to liquefy and darken around the edges. When it begins to do this, you can stir it gently with a heatproof spatula to moisten and melt the remaining sugar crystals.
  3. Continue gently stirring and tilting the pan until all of the sugar is melted and the caramel begins to smoke. When it’s turned a deep golden colour, turn off the heat and immediately add the oats to the skillet.
  4. Stir the oats quickly but gently to coat them all with caramel, then scrape them onto the foil-lined baking sheet. Spread them out as best you can, sprinkle with the salt and let them cool completely. Once they’re cool, you can break them into smaller chunks by either pulsing them in a food processor or placing them in a large ziptop bag and smacking them with a meat mallet or rolling pin.
Notes

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7 Responses to Gluten-free Rhubarb Crisp Ice Cream

  1. kat June 26, 2009 at 8:50 am #

    I bet this is fantastic

  2. Clumbsy Cookie June 26, 2009 at 11:09 am #

    This is an awesome ice cream for sure!

  3. betty r June 27, 2009 at 10:06 pm #

    Jeanine..this makes me want to run out and buy an ice cream maker! Looks divine and I bet it tastes delicious!
    I can't seem to get enough of rhubarb either and it's still showing up in my kitchen on a regular basis.

  4. Laura June 28, 2009 at 2:45 pm #

    Wow! Can I just say that looks amazing!! I'm a huge fan of the blog… keep the fabulous ideas coming :)

  5. Dragon June 28, 2009 at 7:54 pm #

    This ice cream should be illegal, it looks so delicious!

  6. Eliana June 29, 2009 at 9:47 am #

    I have some left over rhubarb from a recipe I made this weekend and will definitely be trying this. Looks awesome!

  7. Juliana June 29, 2009 at 2:23 pm #

    Love the combination of the cinnamon ice cream and rhubarb…yummie!

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