Sous Vide Rhubarb Ice Cream

During rhubarb season — mid-spring to late-summer, depending where you live — we buy up pretty much all the rhubarb we can find. That leads us to some unconventional, but really fun recipes, including this Sous Vide Rhubarb Ice Cream! It’s a not-too-sweet summer treat that we can’t stop eating.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 2 cups diced rhubarb
• 1/2 cup light brown sugar
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon cinnamon
• 5 large egg yolks
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• Pinch kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. Combine the rhubarb, brown sugar, vanilla, and cinnamon in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
3. When the timer goes off, remove the bag from the water bath. Keep the Anova Sous Vide Precision Cooker set to 180°F (82.2°C).
4. Puree the milk, cream, granulated sugar, egg yolks, and salt in a blender until smooth and frothy, about 30 seconds.
5. Add the rhubarb mixture and pulse 3-4 times to break up rhubarb. (Or if you don’t like large chunks, puree until smooth.)
6. Transfer mixture to a second large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
2. Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.