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Rhubarb Ice Cream

Stephanie Izard - The Girl and the Goat
Chicago, IL


  • 4 stalks rhubarb, sliced
  • ¾ Cup plus ½ Cup sugar
  • 2 Cup half and half
  • ½ Cup egg yolks
  1. Place rhubarb and ½ C. sugar in saucepot and cover with water.
  2. Cook over low heat until most of the liquid is dissolved.
  3. Chill.
  4. Bring half and half to a boil.
  5. Combine ¾ C. sugar and yolks in a bowl.
  6. Temper in a small amount of cream.
  7. Return to heat and stir until mixture begins to thicken slightly and coats the back of the spoon.
  8. Refrigerate.
  9. Combine rhubarb and ice cream base.
  10. Finish in ice cream maker according to instructions.

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