This is my second attempt at making an ice cream for Fructose Malabsorption sufferers, and it’s much better than my first shot. Before the ice cream would turn hard and powdery because of the dextrose and would have to be taken out of the freezer an hour before even attempting to scoop it out, but adding eggs seems to have taken care of that. This ice cream is actually creamy!
I had never tried rhubarb before I made this. For the most part, I had heard people describe the taste as “…interesting.”
The smell while it was cooking reminded me a little of apples, which was promising because I do miss apples quite a bit.
After my first bite of this ice cream, I wasn’t in love. But after about three bites, I was really into it. I think my taste buds just have to get used to this new flavor.
My husband said it tasted just like rhubarb pie, and I thought “rhubarb-pie ice cream” sounded a lot tastier than “rhubarb ice cream.” But there’s no pie involved here. Maybe next time.
(From: Chef De Cuisine)
- 1 pound of rhubarb
- 1 1/4 cup of dextrose
- 3 large egg yolks
- 2/3 cup of whole milk
- 1 cup of heavy cream
Wash rhubarb and cut into 1/2-inch pieces. Add those add 1 cup of the dextrose into a medium saucepan–covered–over medium-low heat for 5 minutes.
Uncover and turn up the heat so that the juices start to sizzle, cook until the rhubarb is gooey and transfer to a bowl.
Whisk the egg yolks together in a medium bowl.
In a saucepan (I just used the same one that I used for the rhubarb) mix together the milk and the remaining sugar. Bring to a boil.
Pour into a bowl and add the rhubarb and cream. At this point there were still some rhubarb lumps in mine, and I was never a fruit-on-the-bottom type of girl, so I used a mesh colander to strain the mixture. It was kind of a pain because it was quite thick, so I had to smash it out using a spatula.
Let it cool in the refrigerator for about 2 hours and then put in your ice cream maker!
Elimination Diet safe: No