Roasted Rhubarb and Dark Chocolate Chunk Ice Cream
A delightful treat that combines the tartness of roasted rhubarb with the richness of dark chocolate, perfect for warm weather or any special occasion.
Ingredients
For the Ice Cream Base
- 1 lb fresh rhubarb (washed, trimmed, and cut in 2-inch chunks) The fresher the rhubarb, the better the flavor.
- 1.5 cups heavy cream You can substitute with coconut cream for vegan version.
- 0.5 cups whole milk Almond milk can be used for vegan version.
- 1 ea vanilla bean (seeds scraped, pod reserved)
- 1 cup sugar Can use a plant-based sugar for vegan version.
- 0.5 ea lemon (juice of half) Adjust according to taste.
- 10 oz dark chocolate (chopped) Experiment with different cacao percentages for sweetness.
Instructions
Preparation
- Preheat your oven to 400°F.
- Put the rhubarb on a Silpat lined baking sheet and roast for about 15 minutes until soft and juicy.
- Puree the hot rhubarb in a blender or food processor until very smooth, then add lemon juice and set aside.
Making the Ice Cream Base
- In a saucepan, heat the cream, milk, sugar, vanilla seeds, and pod until it just simmers. Remove from heat to steep until cool.
- Strain the cream mixture to remove the vanilla pod and whisk in the rhubarb puree. Chill in the refrigerator until very cold.
- Adjust flavor with more lemon juice if desired, then pour into the ice cream maker.
Churning and Freezing
- Process the mixture according to your ice cream maker's instructions. When almost finished, add the chocolate chunks.
- Transfer to a loaf pan or freezer container, cover tightly, and freeze until ready to serve.
Notes
For serving, use chilled bowls or cones, and consider garnishing with chocolate shavings or fruit.