Vanilla Ice Cream with Rhubarb and a Cookie Swirl
Prep time: 
Cook time: 
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Makes about 1 liter (or about 1 quart) of ice cream.
For the ice cream:
  • 165ml (or ½ cup + 3 tablespoons) regular milk
  • 555ml (or 2¼ cups + 1 tablespoon) heavy whipping cream, divided
  • 175g (or ¾ cup + 2 tablespoons) granulated sugar, divided
  • pinch of salt
  • 1 teaspoon vanilla extract or paste
  • 5 large egg yolks (about 85g or 3 ounces)
For the rhubarb and cookie swirl:
  • 350g (about 12 ounces) red rhubarb, ends trimmed, cut into 1-cm/ ½-inch pieces
  • 70g (or ⅓ cup + 1 teaspoon) granulated sugar
  • 100-140g (or 3.5 to 5 ounces) crumbly buttery cookies,
Start with the ice cream base:
  1. In a large saucepan, combine the milk, two thirds of the cream, 150g (or ¾ cup) of sugar and salt. Pour the remaining cream in a medium-sized heatproof bowl and set a fine-meshed strainer over the top. Stir in the vanilla.
  2. Add the yolks and the remaining sugar (25g or 2 tablespoons) to another medium-sized bowl and whisk in a splash of the milk and cream mixture (about 3 tablespoons). Whisk until foamy, about 2 minutes, then set aside.
  3. Place the saucepan with the milk and cream mixture over medium-high heat and heat gently, whisking to dissolve the sugar. Once the sugar has dissolved, bring the mixture to scalding point. Remove from heat.
  4. While whisking continuously, slowly pour the hot milk mixture into the yolk mixture. Once all the liquid has been added, pour the egg-milk-cream mixture back into the saucepan. Gently heat the mixture over low heat, whisking continuously, until the bubbles and foam disappears, the mixture has thickened, and can coat the back of a spoon.
  5. NOTE: To test whether the mixture - or crème anglaise - is done, dip a spoon in the mixture and run your finger through the custard down the back of the spoon. If the path you've just created with your finger holds its shape and there is no more foam on top of the custard, the custard is done. If you are unsure about this step, you can use a sugar thermometer. The crème anglaise is done once the mixture reaches a temperature of 80°C (175°F).
  6. Take the crème anglaise off the heat and pour it through the strainer into the prepared bowl with cream. Stir to combine. Leave the custard to cool to room temperature, then cover with plastic wrap and chill the mixture in the fridge for at least an hour or overnight.
once the ice cream base is done, make the rhubarb filling:
  1. Combine rhubarb and sugar in a large pan (off heat). Let it stand for about 10 minutes to allow the rhubarb to start releasing its juices.
  2. Place the pan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon. Once the mixture has come to a boil, crank the heat down to low and allow the rhubarb to simmer, stirring regularly, until it breaks down, about 5 minutes.
  3. Remove from heat and transfer to a heatproof container (such as a mason jar) and allow to cool to room temperature. Cover and place in the fridge until needed*.
To assemble:
  1. Churn the chilled ice cream base in your ice cream maker according to the manufacturer's instructions, or freeze the mixture 'manually' by placing it in a freeze-proof container in the freezer and stirring vigorously every half hour until it has frozen (this may take up to 3 hours, depending on the temperature of your freezer).
  2. In the meantime, using your hands, break the cookies into 1-cm/ ½-inch pieces.
  3. Once churned, transfer the ice cream to a large bowl and fold in the rhubarb compote and the cookie pieces. Transfer the ice cream to a freeze-proof container and freeze for at least 6 hours. Twenty minutes before serving, take the ice cream out of the freezer and allow to soften in the fridge or on the counter. Enjoy!
I always make both the ice cream base and the rhubarb filling the day before I actually want to churn the ice cream. That way, both elements have time to chill in the fridge overnight.

* If the rhubarb compote turns brown as it cooks (depending on the variety of rhubarb you're using), think about stirring in a few drops of red food coloring as the compote cools. That way, the ice cream will look a lot more appetizing ;)
Recipe by The Tough Cookie at