Rhubarb Bourbon Ice Cream


This recipe comes from Louisiana Cookin’

By RhubarbFarmer (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By RhubarbFarmer (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

MAKES 2 QUARTS

  • 1 pound medium rhubarb, chopped
  • 1 Madagascar vanilla bean
  • 1/2 cup water
  • 1  quart heavy whipping cream
  • 2  cups whole milk
  • 1 cup sugar
  • 12 egg yolks
  • 
1/2 cup bourbon whiskey

Combine rhubarb, vanilla bean, and water in a nonreactive pot set over medium heat and cook until the rhubarb is fork-tender, about 15 minutes. Purée in a blender or with an immersion blender. Set aside to cool.

Combine heavy cream, milk, and 1/2 cup sugar in nonreactive pot set over medium heat. Heat to 250°F. Meanwhile, combine egg yolks, remaining sugar, and bourbon in large bowl and whisk together until well combined. Temper the eggs with the hot cream mixture, 1/4 cup at a time. Whisk in the rhubarb purée. Pour mixture into a standard ice cream maker and freeze until set.

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