Saturday, August 8, 2015

Rhubarb-Mint Ice Cream Recipe

I love a wide variety of homemade ice cream and I tend to make a new batch every week. That's right, here in our house we make homemade and typically avoid store bought. Here is a guest post recipe that is courtesy of Executive Chef David Haick, Whiteface Lodge – Lake Placid, New York. The recipe will make 1 quart.

Rhubarb-Mint Ice Cream Recipe

2 cups rhubarb puree
1 liter heavy cream
14 each fresh egg yolk
2 cups granulated sugar
½ cup fresh mint

Heat heavy cream until 180 degrees. Add mint and steep 10 minutes. Strain through chinois. Combine yolks and sugar and mix until ribbon stage. Add warm cream. Bring to a thick consistency or until 185 degrees. Add rhubarb puree, and combine well. Use a Paco Jet machine to continue the process. Serve with fresh fruit.

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