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Ingredients
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 tablespoons cream cheese (11/2 ounces), room temp
- 1/8 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 11/4 cups heavy whipping cream
- 1/2 cup packed brown sugar
- 2 tablespoons corn syrup
- Rhubarb sauce (see recipe)
- Crisp topping (see recipe)
Details
Servings 1
Adapted from jsonline.com
Preparation
Step 1
Variations:
If you don't want to make your own ice cream, or don't have an ice cream maker, substitute store-bought vanilla ice cream. Let it soften and then layer with the rhubarb sauce and oatmeal crisp as directed.
Make-ahead and storage:
Both the crisp topping and rhubarb sauce can be made 2 to 3 days ahead. Once combined, the ice cream can be stored in the freezer for several weeks.
Makes 1 quart
Measure milk and pour into a large, heavy pot (at least 4 quarts, but I use a larger one to prevent milk from boiling over).
In a small bowl, place cornstarch, then add 2 tablespoons of already measured milk from the pot. Whisk until smooth and set aside.
In a large mixing bowl, place cream cheese, salt and vanilla.
Add cream, brown sugar and corn syrup to milk in pot. Bring to a boil over medium-high heat, whisking occasionally. Watch carefully, as milk boils over very easily.
Let cook at a full boil for 4 minutes exactly. Remove from heat, whisk in cornstarch mixture, return to a boil and cook until thick, about 1 minute. Remove from heat.
Add about a cup of hot milk mixture to cream cheese, and whisk until cream cheese is fully incorporated and smooth. Add remaining milk mixture and whisk well. If you have difficulty getting out all of the lumps, pour ice cream batter through a fine-mesh strainer.
Cover mixing bowl and refrigerate several hours until completely cool. To chill it faster, put warm ice cream batter into a gallon zipper-lock bag and submerge the closed bag into a bowl of ice water. Batter must be completely chilled before freezing.
Freeze in ice cream maker, following manufacturer's directions.
In a storage container, place a spoonful of rhubarb sauce and sprinkle crisp topping on the bottom. Cover with a layer of the ice cream. Add another layer of sauce and crisp, pressing down with a spoon here and there to create pockets of sauce. Pour on more ice cream and repeat, ending with ice cream.
Use only as much rhubarb sauce and crisp topping as you want. I typically have a little of each left over after assembling the ice cream, which I use to top the ice cream when serving. The number of layers will depend on the shape of the storage container. I prefer a shallow container and about three layers, but if using a more traditional ice cream container (a quart yogurt container works perfectly), make more layers.
Makes about 1 cup
Preheat oven to 350 degrees.
Toss rhubarb with sugar and salt and place in a small baking dish. Bake in preheated oven about 15 to 20 minutes, until rhubarb is very soft.
Remove from heat. Depending upon how smooth you’d like your rhubarb, you can either mash it or puree it in a blender or food processor. Let cool before mixing it into the ice cream.
Makes one 8-by-8-inch pan
Preheat oven to 350 degrees.
In a large bowl, combine the flour, sugars, oats and salt. Using two forks, a pastry cutter or your fingers, cut or rub the butter into the flour/oats until the mixture resembles large peas.
Lightly press into an 8-by-8-inch baking pan. Bake in preheated oven until golden brown, about 15 to 20 minutes.
Let cool in pan. Break into small pieces before mixing into ice cream.
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