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

I agree that it's really nice, the flavours combine very well, but it not yet really perfect (or our execution was flawed).

I agree with QueezleSister that the rhubarb was a bit stiff; in our case, the rhubarb was much colder than the rest of the ice cream (perhaps due to a higher water content?), and that contrast wasn't that nice. I think you won't have that problem if you cook the rhubarb a little longer so that it disintegrates more.

The caramel ended up as big (very delicious) blobs in the ice cream. Either it cooled down too much when we added it to the ice cream, or it needs a little more cream (I think the former, DH the latter - but he was the one making the ice cream).

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