Recipe Rhubarb Ice Cream

Yield: Makes about half a quart, 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 4 hours Total Time: 5 hours

This ice cream showcases both the flavor and unique texture of rhubarb. Although it contains no fat, it is quite rich, likely thanks to pectins and other fibrous molecules. An ice cream maker is needed to achieve this light texture.

INGRÉDIENTS

• 350g rhubarb stalks (cleaned, leaves removed)
• 35g brown sugar
• 30g granulated sugar
• 35g glucose syrup
• 50g water
• 1 star anise
• a few drops of vanilla extract

PRÉPARATION

1. Cut the rhubarb stalks into shorter pieces; the length isn't too critical as long as they fit easily into the pot and can be stirred.
2. Add the rhubarb, sugars, water, and star anise to a saucepan and bring to a gentle boil. Simmer gently for another 10 to 15 minutes, until the rhubarb is completely tender. It should have a slight aniseed aroma.
3. Chill the mixture in the refrigerator.
4. Remove the star anise from the mixture and use an immersion blender to create a smooth mixture of your rhubarb, breaking up all the fibers.
5. Make ice cream according to your ice cream maker manufacturer's instructions.
6. After churning, freeze for at least 4 hours to allow the ice cream to harden completely.