This recipe comes from Louisiana Cookin’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.