no-churn rhubarb ice cream | the vanilla bean blog
It’s quiet here in this house; words are flitting past me in the silence and I can’t quite catch them. I’m actually eating this rhubarb ice cream while I sit here, trying to write of it’s glory: to capture tart! and sweet! and creamy! with eloquence and creativity. But this sly dessert wants all my attention; we’ve locked eyes now, and it doesn’t care about adjectives. So I’ll leave you with this poem I stumbled upon tonight, hoping it will make up for my feeble attempt at posting.

Rhubarb
Like rhubarb hunkering down
drowned in Autumn straw
content now to explore
the rich deep earth
below
a surface snow
of bitter times.

Roused by warmer climes
it will emerge
in surging tender, greening-pink
drinking in the new
sublime
sun kissing brink
of fresh beginning.
-Marigold
no-churn rhubarb ice cream | the vanilla bean blog
no-churn rhubarb ice cream | the vanilla bean blog
no-churn rhubarb ice cream | the vanilla bean blog
no-churn rhubarb ice cream | the vanilla bean blog

no-churn rhubarb ice cream | the vanilla bean blog

no-churn rhubarb ice cream
adapted from not without salt
This ice cream is one of my [new] favorites. It’s perfectly sweet-tart and creamy. I’ve also included a recipe for oatmeal streusel, if you’d like to recall to mind a summer rhubarb crisp.  My favorite way to eat this is frozen about 4 hours, when it’s still a bit soft.

3 cups rhubarb chopped in 1/2 inch pieces
2 ounces  [1/2 stick] unsalted butter
1 vanilla bean, seeds removed
1 teaspoon vanilla extract
2 tablespoons brown sugar
2 good pinches of salt
1 can [14 ounces] sweetened condensed milk
2 cups cold heavy cream

In a medium saucepan, heat the butter over medium heat. Stir in the brown sugar, vanilla bean seeds, and salt, and then add the rhubarb, cooking 1-2 minutes without stirring.  Add the pod and continue cooking, stirring occasionally until the rhubarb is soft, 15-20 minutes. Break up the rhubarb with a wooden spoon, removed pods, and set aside to cool.

In a medium bowl, stir together the  condensed milk and cooled rhubarb mixture. In a large bowl of a standing mixer, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold one third of the whipped cream into the rhubarb-condensed milk mixture until completely combined. Gently fold in the rest of the whipped cream until combined. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].

oatmeal streusel

1/2 cup + 4 tablespoons flour
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup old fashioned oats
1/4 teaspoon salt
5 tablespoons melted butter

Combine flour, sugars, oats, cinnamon and salt in a bowl. Add melted butter and combine until pea-sized pieces start to form. Spread the oat mixture on a baking sheet and bake for 8-12 minutes at 350, until streusel is light golden brown. Top the ice cream with even amounts of cooled streusel.
no-churn rhubarb ice cream | the vanilla bean blog

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25 Responses to no-churn rhubarb ice cream

  1. This looks incredible Sarah! Apparently it was more than just a taco night for you! Wish I had a bowl of this ice cream right now.

  2. london bakes says:

    What an apt poem, just beautiful along side this ice cream. Although I don’t have an ice cream maker, I love making ice cream at home. The flavours just seem so wonderful and fresh.

  3. There’s nothing better than sitting down to write a blog post while tasting the food in question – immediate inspiration! I wish I was sitting at my laptop now with a bowl of this gorgeous ice cream instead of at my desk at work! The streusel topping looks lovely too – like a summery rhubarb crumble :-)

  4. Kasey says:

    Rhubarb doesn’t get enough love! If I had this bowl of ice cream in front of me, I’d be pretty quiet, too. And that’s totally ok.

  5. tothet2 says:

    Hi there, thanks for the post! I’m always on the lookout for ice cream recipes with no machine required. Plus, I like they way you styled your last photo with the spoon and brown streusel scattered across the white table.

  6. I also love ice cream that is still slightly soft. Yay for rhubarb season!

  7. What a gorgeous poem to go with your beautiful dreamy ice cream. I don’t think I’ve ever tried rhubarb ice cream, in fact I wasn’t a rhubarb lover until a few years ago, but now I love it.

  8. Sacha says:

    I like to eat as I write, too. The poem is lovely. Rhubarb is almost too interesting to handle. I look forward to it every year and treat if very simply. I love that there is a little brown sugar in the ice cream, and that streusel sounds like the perfect topper!

  9. This sounds so lovely, especially with the oatmeal streusel!! We just enjoyed a bowl of vanilla ice cream with some strawberries and rhubarb syrup. Rhubarb dessert is hard to beat!

  10. wow. it’s really a good contribution to us guys not good at icecream, you know i did some cakes before but the taste it’s not good, then i quit, so if you have interesting, you can load to Formal Dresses

    visit my new make up, give me your advice, Thanks!

  11. Beautiful new photos Sarah :-)

  12. Yum! I love rhubarb anything :-)

  13. Chaya & Sara says:

    this ice cream looks lovely and we can’t wait to make it in spring! just a question- do you know of any good substitutes for sweetened condensed milk? thank you!

    • Sarah says:

      Hello! I don’t know of a good substitute offhand, sadly. The sweetened condensed milk adds both sweetness and more milk to the ice cream, which gives it its richness and consistency. Are you looking for a non-dairy alternative?

  14. […] goat cheese ice cream because I’m addicted!)  Sarah has an entire array of no-churn recipes (rhubarb! olive oil and vanilla! bittersweet chocolate with fleur de sel!)  just waiting to be not-churned […]

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