Ingredients
The following ingredients have 4 Servings
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup salted butter (softened)
- 1 pound rhubarb, washed and chopped into bite-size pieces (about 3 cups )
- 3/4 cup granulated sugar
- 1 Tablespoon lemon juice
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 4 teaspoons cornstarch
- 2/3 cup granulated sugar
- 2 Tablespoons corn syrup
- 1/4 teaspoon kosher salt
- 2 ounces cream cheese (softened)
Instruction
- Combine crumble ingredients by cutting butter into the flour and sugar until pea-like crumbs form. Spread on a baking sheet and bake at 375 degrees F for 10-12 minutes. Cool then crumble.
- Combine rhubarb, sugar, and lemon juice in a shallow pan. Bake for 30-35 minutes until soft and syrupy. Cool, then blend. Cool completely, then chill in the fridge until ready to use.
- Whisk cornstarch with 1/4 cup of the milk in a small bowl to create a slurry. Set aside.
- Heat cream, remaining milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Bring to a boil, being careful to make sure it doesn't boil over, and cook for 4 minutes. Whisk in slurry and cook for another 2 minutes to thicken.
- Pour about 1/4 cup over the cream cheese and whisk to combine until smooth. Add remaining milk mixture.
- Make an ice bath with water and ice. Pour the ice cream base into a bowl and nestle it into the ice bath to chill quickly or chill in the fridge overnight.
- When thoroughly chilled, pour the ice cream base into the bowl of an ice cream maker and churn until it is the consistency of soft-serve ice cream. Add all but 1/2 cup of the crumble pieces during the last minute of churning.
- Layer half of the ice cream with half of the jam, then repeat with the remaining ice cream and jam. Use a knife to swirl the mixture a few times, then sprinkle the reserved crumble pieces on top. Set in the freezer for 4-6 hours to harden.