Sous Vide Rhubarb Ice Cream

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

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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.
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Ingredients for 6

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 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.

  • Step 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).

  • Step 4

    Puree the milk, cream, granulated sugar, egg yolks, and salt in a blender until smooth and frothy, about 30 seconds.

  • Step 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.)

  • Step 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

    • Step 0

      When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.

    • Step 1

      Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.

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180 F / 82.2 C Recipe Temp
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