Rhubarb Oat Crumble Ice Cream
A simple sweet cream base gets layered with swirls of jammy roasted rhubarb and chunks of buttery brown sugar oat crumble. It's creamy, tangy, and full of texture, with just enough sweetness to balance the rhubarb's bite.
Servings: 1 quart
Ingredients
Ice Cream Base (from Salt & Straw)
- 1 ⅓ c milk
- 2 tbsp nonfat powdered milk
- ¼ tsp xanthan gum optional but helps prevent ice cream from getting icy- look for it in the gluten-free baking section of grocery stores
- ½ c sugar
- 2 tbsp light corn syrup
- 1 ⅓ c heavy cream
Roasted Rhubarb Jam
- 4 large stalks rhubarb- cut into ½ pieces ~1 ½ c
- ½ c granulated sugar
- Pinch of salt
- Juice from ½ lemon
Oat Crumble
- 2 tbsp butter
- ⅓ c dark brown sugar
- Pinch of salt
- ½ c rolled oats
Instructions
Ice Cream Base
- In a small saucepan, whisk together the milk and corn syrup.
- In a small mixing bowl add the powdered milk and xanthan gum and mix together.
- Place the pot over medium heat and stir in the sugar mixture. Whisk constantly over medium heat for 3 minutes. Turn off heat and whisk in the cream. Transfer to a jar and refrigerate until cold, ideally overnight.
Roasted Rhubarb Jam
- Combine rhubarb and sugar in medium bowl. Mix together and let sit and macerate for 10 minutes. Stir in the salt and lemon juice. Transfer to baking sheet and bake at 350F until thick and jammy, about 25-30 min, stirring every 10 minutes.
- Transfer to a jar and cool to room temperature. You can store the jam in the fridge until ready to churn.
- (You can also make the jam on the stove, but since I have the oven on to make the oat crumble I’ll put them both in at the same time)
Oat Crumble
- In a small pot melt butter over medium heat. Stir in brown sugar and salt and cook for 1 minute. Turn off heat and stir in oats.
- Transfer to baking sheet and bake at 350F for 15-20 min, stirring every 5 minutes, until the oats are golden brown. Cool completely. Transfer to an airtight container and store at room temperature until ready to churn.
Churn the Ice Cream
- When you are ready to churn, pour the ice cream base into your ice cream maker and churn according to the machine’s directions. Transfer ice cream to a freezer-safe container, alternating scoops of ice cream with dollops of jam and sprinkle of oat crumbles. Cover and freeze for at least 6 hours.