Roasted Rhubarb Crumble Ice Cream

an ice cream scoopeer scoopign up a big ball of rhubarb crumble ice cream

4.67 from 6 votes

Roasted Rhubarb Crumble Ice Cream

Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart and tangy ribbon of sweet roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!

Prep Time20

Cook Time35

Additional Time6

Total Time6 55

Course: Ice Cream

Cuisine: American

Servings: quarts

Calories: 490kcal

Author: Amy Nash

Ingredients

Crumble

⅔ cup all-purpose flour
¼ cup light brown sugar
¼ cup salted butter, softened

Rhubarb Swirl

1 pound rhubarb, washed and chopped into bite-size pieces (about 3 cups)
¾ cup granulated sugar
1 Tablespoon lemon juice

Ice Cream Base

1 ½ cups heavy cream
1 ½ cups whole milk
4 teaspoons cornstarch
⅔ cup granulated sugar
2 Tablespoons corn syrup
¼ teaspoon kosher salt
2 ounces cream cheese, softened
1 teaspoon vanilla extract

Instructions

Combine crumble ingredients by cutting butter into the flour and sugar until pea-like crumbs form. Spread on a baking sheet and bake at 375 degrees F for 10-12 minutes. Cool then crumble.
Combine rhubarb, sugar, and lemon juice in a shallow pan. Bake for 30-35 minutes until soft and syrupy. Cool, then blend. Cool completely, then chill in the fridge until ready to use.
Whisk cornstarch with ¼ cup of the milk in a small bowl to create a slurry. Set aside.
Heat cream, remaining milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Bring to a boil, being careful to make sure it doesn't boil over, and cook for 4 minutes. Whisk in slurry and cook for another 2 minutes to thicken.
Pour about ¼ cup over the cream cheese and whisk to combine until smooth. Add remaining milk mixture. Stir in vanilla extract.
Make an ice bath with water and ice. Pour the ice cream base into a bowl and nestle it into the ice bath to chill quickly or chill in the fridge overnight.
When thoroughly chilled, pour the ice cream base into the bowl of an ice cream maker and churn until it is the consistency of soft-serve ice cream. Add all but ½ cup of the crumble pieces during the last minute of churning.
Layer half of the ice cream with half of the jam, then repeat with the remaining ice cream and jam. Use a knife to swirl the mixture a few times, then sprinkle the reserved crumble pieces on top. Set in the freezer for 4-6 hours to harden.

Notes

If you prefer a rhubarb ice cream that has rhubarb flavor throughout, add the mashed rhubarb mixture to the warm ice cream base, then chill both together before churning.
If you would like to try at oatmeal crisp topping rather than the crumble, you can use the one found in my Cherry Crisp Cake recipe.

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