Rhubarb Ice Cream Recipe.

~ { While I leave you for a week long summer break I am sharing with you a series of posts from years gone by. I know you will enjoy them! I'll be back soon with fresh posts and fresh stories from our week. Happy summer, Rachel } ~

This post is from the spring of 2008. Rhubarb season. Hopefully you have some in your freezer or your garden. This was perhaps the best ice cream I ever had.

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It has been a busy spring.

Our peak business season kicks in in May and this month we've attended two festivals as well (Minneapolis and Chicago) in addition to our usual busyness.


This weekend some friends arrived from long ago and far away who haven't seen Sage since he was three and Lupine since she was born. We stashed our eternal "to do" list and opted instead to relax, connect, and play.


And make ice cream.

My recipe inspiration came from a blog somewhere that I can't recall, but I modified the recipe substantially so my version follows. My only disclaimer is that I measured nothing, and the ingredients below are approximations.


Rhubarb Ice Cream

6 C sliced rhubarb
enough water to cover
1 1/2 C honey
1 pint heavy cream
2 tsp vanilla

Simmer rhubarb in water with honey until it breaks down.
Chill until just warm.
Add cream and vanilla taste for sweetness.
Add additional honey if desired (I ran out of honey and added a bit of Sucanat to round out the sweetness.)
Chill well and churn in your ice cream machine.

(Note – if you don't have an ice cream machine, you can place the mix in a generous container in your freezer. Scrape edges with a fork and shake container every 10 minutes or so until frozen.)


One friend said it was the best ice cream he had ever had. I hope you feel the same way! I normally prefer rich, creamy custard based ice creams, but I have to say – this was phenomenal.


Let me know how yours turns out!

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