Apple-Rhubarb (and Cardamom) Ice Cream
Brought to you by Häagen-Dazs® brand ice cream. Visit facebook.com/HaagenDazsUS to learn more about tastes and experiences that are made like no other®.

Apple-rhubarb ice cream, served with a little extra apple-rhubarb sauce. [Photograph: Ethan Frisch]

If you have an old-fashioned, hand-cranked food mill, use it. It'll save you time at the beginning (no need to peel or core the apples, just chop them up and toss them in the pot) and give you a smoother final product with better color. Its more modern, motorized cousins (the food processor and immersion blender) simply don't measure up.

Loading text goes here What's This? OK

Apple-Rhubarb (and Cardamom) Ice Cream

About This Recipe

Yield:1 quart
Active time:40 minutes
Total time:6 hours
Special equipment:Food mill (or food processor/immersion blender) and ice cream machine

Ingredients

  • 5 tart apples
  • 4 rhubarb stalks
  • 1/2 inch length of ginger, peeled and minced
  • 4 cardamom pods, crushed
  • 3 tablespoons water
  • 1/2 cup sugar (or more, to taste)
  • 1 1/4 cups heavy cream

Procedures

  1. 1

    Chop apples and rhubarb. If you're using a food mill, don't bother to peel or core the apples—just chop them into chunks. If you're using a food processor or blender, make sure to core them, but leave the skin, for color, flavor, and added thickness from its natural pectin. Cook apples and rhubarb with ginger, cardamom pods, and water in a pot until soft, about 30 minutes.

  2. 2

    Add the sugar, stir until dissolved and put the mixture through a food mill or food processor and strainer. Refrigerate until cool.

  3. 3

    Mix 2 and a half cups of the apple-rhubarb sauce with the cream. Add more sugar to taste if desired. Freeze in ice cream maker according to manufacturer instructions.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: