Rhubarb Vanilla Ice Cream with Homemade Jam and Creamy Base (Easy 50-Min Recipe)
Tart rhubarb pairs with vanilla and cream for a frozen treat with a silky-smooth texture and vibrant flavor.
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Cooking tools:
- Immersion blender
- Ice cream maker
- Zip-top bag
- Saucepan
- Four-quart saucepan
- Mixing bowl
- Whisk
- Ladle
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Freezer-safe container
- Parchment paper
- Kitchen timer
- Stove
- Refrigerator
- Freezer
- Kitchen scale
- Spoon
- Measuring spoon
Ingredients
- 480 ml whole milk
- 20 g cornstarch
- 300 ml heavy cream
- 135 g granulated sugar
- 30 ml light corn syrup
- 1 1/4 g kosher salt
- 43 g cream cheese, softened
- 1 batch rhubarb jam
- 450 g rhubarb, chopped
- 150 g granulated sugar
- 1 vanilla bean, split and seeds scraped
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