Gluten-free Rhubarb Crisp Ice Cream
 
 
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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
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/06/rhubarb-crisp-ice-cream.html