Rhubarb & Ginger Swirl Ice Cream
Recipe type: Dessert, Ice Cream
Cuisine: Summer, American
Serve the ice cream with Triple Ginger Cookies to really accentuate the ginger flavor. Don't have time to make homemade ice cream and cookies? Try crumbling a few store-bought store-bought gingersnaps over the top.
  • For the Ice Cream Base:
  • 2 c. Whole Milk, divided
  • 4 tsp. Cornstarch
  • 1¼ c. Heavy Cream
  • ⅔ c. Sugar
  • 2 Tbsp. Light Corn Syrup
  • ¼ tsp. Kosher Salt
  • the peel of 1 Orange
  • 3 Tbsp. Cream Cheese or Mascarpone, softenedFor the Rhubarb-Ginger Swirl:
  • 1 c. (about 2 medium stalks) sliced Rhubarb
  • ½ c. Sugar
  • 1-2 inch piece Ginger Root, grated
  • 1 Tbsp. fresh Orange Juice
  1. In a small bowl, stir together ¼ c. of the milk and the cornstarch; set aside.
  2. In a medium saucepan, combine the remaining milk, cream, sugar, corn syrup, and salt. Whisk to dissolve the sugar and bring to a boil over medium-high heat. Add the orange peel and cook for 4 minutes, stirring often and lowering the heat slightly if the milk starts to bubble over. Add the cornstarch slurry and continue to cook until thickened, about 2 minutes. Remove the orange peel.
  3. Place the cream cheese or Mascarpone in a medium bowl. Pour in ¼ c. of the hot milk mixture and whisk until smooth. Whisk in the remaining milk. Cover the bowl and chill until completely cold. If you want to speed the process, pour the mixture in a large zip-lock bag, seal, and submerge in an ice bath.
  4. While the ice cream base is chilling, make the rhubarb swirl. Combine the rhubarb, sugar, grated ginger, and orange juice in a small saucepan. Cook over medium heat, stirring often, until the rhubarb has broken down and the sauce has thickened, about 10 minutes. Transfer to a small bowl and cool completely.
  5. When the ice cream base has completely chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  6. After the ice cream has been processed, spread about a third of it in a loaf pan or shallow plastic container. Spoon about half of the chilled rhubarb sauce over the ice cream, repeat, finishing with a layer of ice cream. Cover and freeze until set.
Recipe by strawberryplum at http://www.strawberryplum.com/ginger-rhubarb-swirl-ice-cream/