Rhubarb Crisp and Homemade Vanilla Ice Cream (without an ice cream maker)

Ah May Long weekend… What a lazy, sunny, wonderful start to summer. Justin and I spent most of the day on Saturday going to the market and lazing around in the backyard, and doing some gardening. I also decided it was high time to make some homemade ice cream. I’ve always wanted to make homemade ice cream, but I don’t have an ice cream maker. So, I improvised and found a recipe online that gives you instructions if you don’t have an ice cream maker. It was quite a lot of work, but it turned out pretty tasty. I also ended up making mine organic, without even meaning to! Awesome!

The ingredients to homemade ice cream are pretty simple. Milk, sugar, egg yolks, and cream. Vanilla too, of course. I ended up using a Groupon I had to the Earth’s General Store to pick up the all local, organic and fair trade ingredients for my Ice Cream. Loved it!

This was the sugar we used. 100% fair trade organic raw sugar. Now that is tasty, ethical sugar!

The first step was to cook the milk and sugar together until it dissolved.

While I was waiting, I separated 6 eggs (because I had doubled the recipe).

I took he milk off the heat and added the yolks, whisking until fully incorporated.

Next, I added the organic half and half.

and whipped the mixture up in the hand blender for about 3 minutes. (I covered it with a cloth because it was splattering everywhere!)  – Now here was the hard part: Every half hour, for the next 3 hours, I had to take it out of the freezer and repeat the whipping process. It would have worked out well enough had I remembered that I had doubled the recipe, and thus probably should have doubled the whipping time, which I did not.

That’s probably why I ended up with a milkshake-esque bowl of ice cream. It tasted pretty good, but didn’t quite have that smooth tasty texture that ice cream normally does. Oh well! Trial and error I guess!

Jacquie’s Homemade Vanilla Ice Cream (Courtesy of Eatomanic)

milk – 1 cup
sugar – 3/4 cup
salt – 1/4 teaspoon
egg yolks – 3
vanilla extract – 1 teaspoon
whipping cream or half and half – 2 cups
In a pot on medium flame, combine the milk, sugar and salt.
Once the sugar and salt have dissolved completely, add the egg yolk and stir continuously for 3-5 minutes.
Take the mixture off the heat and let it cool to room temperature.
Once cooled, add the vanilla extract and the cream or half and half. Stir well and place in the refrigerator for a few hours (an hour at the very least).
Take the mixture out of the refrigerator and whip well with a whisk or a handheld mixer. Place it in the freezer.
Every 30 minutes for the next 2 – 3 hours take the mixture out of the freezer and repeat the whipping process. This is to prevent the ice crystals from forming.
Let the mixture stay in the freezer for about 2 hours after the whipping process is over. The ice cream is ready to serve and best if eaten fresh.
* If doubling the recipe, like I did, make sure to double the whipping/freezing time.

The second part of this post is devoted to rhubarb. I never really knew how awesome rhubarb was until I began cooking with it (which began his weekend!). To me, rhubarb looked a lot like big, pink celery, and had the same consistency and texture to it. putting it into a desert didn’t really appeal to me, until I realized that I had a massive bush of rhubarb growing in my garden, and it was threatening to take it over. I didn’t really have a choice. Rhubarb crisp it was!

There’s the crazy rhubarb plant, taking up a huge chunk of the garden!

It is rather pretty though…

I chopped down a few stalks for the crisp.

I cut the stalks up into small pieces, and made a base using sugar, water and cornstarch. Yummers!

The crisp was really easy to make too. Granola, flour, brown sugar and butter. Yum!

Here’s the before baking picture.

And here’s the after… All gooey and crispy.

You can enjoy the crisp with whipped cream…

Or homemade ice cream! (I highly recommend the ice cream. It adds a delicious creamy sweet mixture to the crunchy sweet and sour taste of the crisp. Yum!)

All in all, I’m very happy that I finally tried cooking with rhubarb. That weird looking pink celery turned out to be delicious when baked with sugar! If you have a rhubarb plant threatening to invade, you should chop it down and turn it into a crisp. You wont regret it!

Jacquie’s Rhubarb Crisp (Courtesy of Kitchen Simplicity)

Rhubarb Filling
  • 4 cups chopped fresh or frozen (thawed) rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla
  1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
  2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
Crisp Topping
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/2 cup chopped walnuts (I used almonds and cashews)
  • 5 tablespoons butter, melted
  1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
  2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

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