Rhubarb Ice Cream with a Caramel Swirl

Page: www.nytimes.com/recipes/12469/Rhubarb-Ice-Cream-with-a-Caramel-Swirl-.html

Cuisine: North American | Course Type: Desserts

(2 reviews)

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Tags: rhubarb ice cream sour cream caramel ice cream with chunks or swirl

Recipe Review

This Melissa Clark recipe produced a wonderfully interesting ice cream! The base is made largely with sour cream. This gives the base a tart flavor that I found quite compelling.

The rhubarb is lightly cooked (with sugar, but no added water), and the juice released by the fruit is concentrated (longer cooking time). I found the rhubarb a bit stiff, and when I make this again, I'll cook it slightly longer.

The caramel swirl was the part that had me worried. I'm a disaster with melting sugar -- recent flan and creme brulee experiences compounded a growing sense that this is something I cannot do. However, Melissa Clark's instructions actually worked for me!

I do not own an ice cream maker, and so I followed some of the advice recently presented on TheKitchn. I put the bowl into my freezer, and periodically I beat it with my mixer. In retrospective, I wish I had made the ice/salt slurry at the beginning - I would not have had to stay up so late.

I was surprised at how good this was. A bit grainy because of my freezing method, but still very respectable.

(3) useful  

Comments

aj12754 - 6th June 2012
This sounds amazing -- I can't wait to try it!

Queezle_Sister - 6th June 2012
Thanks AJ - I'm so glad to see you cooking and reviewing!

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