Creamy homemade rhubarb custard ice cream inspired by vintage rhubarb recipes and old-fashioned baking traditions.

Scale

369 g chopped rhubarb (about 4 cups)

52 g sugar

1 Tbsp lemon juice, plus more to taste

2 large egg yolks

1 large egg

135 g sugar

250 ml whole milk

480 ml heavy cream

1 tsp vanilla extract, vanilla bean paste, or vanilla bean caviar

1. Stir together rhubarb, sugar, lemon juice, and a splash of water in a saucepan. Simmer 15 minutes until thick and soft.

2. Puree until smooth and chill completely.

3. Whisk egg, yolks, sugar, and milk.

4. Heat cream until steaming, then drizzle into egg mixture while whisking.

5. Return mixture to pan and cook until slightly thickened. Do not boil.

6. Strain, add vanilla, and chill.

7. Blend chilled custard with chilled rhubarb.

8. Churn in ice cream maker and freeze until scoopable.

Cook rhubarb gently to prevent scorching.

Chill custard fully before churning.

Adjust lemon juice to taste for balanced tartness.