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This is a delicious no-churn ice cream made with the first fruit of summer: rhubarb. The recipe comes from Older Mommy Still Yummy.

  • Ingredients
  • 3 cups chopped rhubarb
  • 1/2 cup sugar
  • 1 14oz. can sweetened condensed milk
  • 2 cups whipping cream, whipped

In a saucepan, stir together rhubarb and sugar. Cook, stirring frequently, until rhubarb is tender and starts to fall apart. Remove from heat and let cool. Chill until cold. This may take a couple hours in the refrigerator.

Remove about 1/2 cup of rhubarb mixture and set aside. Mix together the remaining rhubarb mixture and the sweetened condensed milk. Fold in the whipping cream, about a third at a time until the whipping cream is well incorporated.

Pour into a freezer-safe dish or dishes. I like to use small plastic tubs, they’re about 1-1/2 cups each, because the ice cream freezes faster and I can give them away without giving it ALL away and takes up less space in the freezer as they’re used up. But you can put it into one large dish if you want. Once you’ve got the ice cream divvied up, take the remaining 1/2 cup rhubarb and dollop onto the top and then run a utensil through it to make swirls. This is the wow factor of the ice cream, that pop of rhubarb tartness. Super yummy!

For such a fancy dessert, this is incredibly easy to make. Yes, you should use a kitchen blowtorch. Raiza Costa has a way to get that sugary, crackly topping by using a hot spoon, but I don’t know about that. Alternatively, you could broil them. I was gifted a kitchen blowtorch long ago, thank you very much. This recipe is based upon one found at foodnetwork. It’s an Ina Garten recipe from Barefoot in Paris, 2004. I first made it in 2010.

  • Ingredients
  • 4 extra-large egg yolks
  • 1 extra-large egg
  • 1/2 cup sugar, plus more to sprinkle on each serving
  • 3 cups heavy cream
  • 1 tsp. vanilla extract or paste
  • 1 Tbsp. Grand Marnier

You will need 6 6-oz custard cups (or equivalent); a baking pan to place the custard cups in (mine is 10×15″); a tea towel; boiling water for the bain-marie; a kitchen blowtorch.

Preheat oven to 300 degrees F.

Mix egg yolks, egg, and sugar together until just combined. Scald cream in a saucepan until it’s very hot to the touch, but not boiling. Slowly add the cream to the egg mixture, stirring well. Add the vanilla and Grand Marnier. Pour into the custard cups.

Prepare a bain marie by placing a tea towel on the bottom of your baking pan and setting the custard cups on top of the towel. Pour boiling water into the baking pan until it comes about half way up the sides of the custard cups. Carefully move the baking pan into the oven.

Bake at 300 degrees F for 35-40 minutes, until the custard is set when gently shaken. Remove the cups from the water, cool to room temperature, and refrigerate until firm.

Prior to serving, sprinkle sugar across the top of each custard and heat with a kitchen blowtorch until the sugar caramelizes. Allow to sit at room temperature for a minute until the caramelized sugar hardens. Serves 6.

Notes: I use vanilla paste instead of extract and that’s why you see tiny black specks. I have eaten this warm, without the sugar topping, and it’s wonderful. I’ve used a combination of 4-oz custard cups and soup mugs and other assorted sizes of dishes — just remove the smaller ones from the bain marie first, then remove the others as they set.