Rhubarb Crumble With Fresh Mint Ice Cream
Vibrant in color and flavor, this dessert is among spring’s first locally grown delights. We make a homemade mint ice cream that is a perfect match.
Ingredients
- 2 cups packed fresh mint leaves, washed and dried
- 4 cups whole milk
- 6 fresh farm egg yolks
- 1½ cups heavy cream
- 1 cup + 2 tablespoons granulated sugar
Instructions
Place milk and mint leaves in a small saucepot over low to medium heat until bubbles form at edges of pot. Remove from heat and let steep for 20 minutes.
In a separate bowl, whisk together cream and sugar until sugar dissolves. Whisk in yolks, one at a time. Place mixture in a medium saucepan over medium heat. Slowly whisk in strained milk (discarding mint leaves).
Stir slowly, adjusting heat as needed to maintain a low simmer and being sure not to boil, until mixture coats the back of a wooden spoon. Remove from stove, strain through a fine mesh sieve and set in refrigerator until ice cream base is thoroughly chilled.
Place in ice cream maker and follow manufacturers instructions.
Makes approximately 2 pints.
*Serve with Rhubarb Crumble with Fresh Mint Ice Cream
Recipe by Christopher Bender and David Crowell, Chef/Owners, Stoneacre Pantry, Newport
Related Stories & Recipes
Bringing the Harvest to the Table at Stoneacre Pantry
Digging Community and Digging Dirt Help Bring the Harvest to the Table on Lower Thames Street
It’s not uncommon to see Christopher Bender and David Crowell of Newport’s Stoneacre Pantry at local fa...
