Spiced Rhubarb Ice Cream

Serves 8


  • 1/4 cup (60 ml) granulated sugar
  • 1/2 tsp (2.5 ml) orange zest (any produce vendor)
  • 1/2 tsp (2.5 ml) ground cardamom (The Grainry)
  • 2 whole star anise pods (The Grainry)
  • 1 vanilla bean, split and seeds scraped out (The Grainry)
  • 1 1/4 lbs (567 g) rhubarb, cut into 2-inch pieces, about 4 cups (any produce vendor)
  • 1 can sweetened condensed milk
  • Pinch of salt
  • 2 cups (500 ml) chilled whipping cream (The Milkman)

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl whisk together sugar, orange zest, cardamom, star anise, and vanilla seeds. Add rhubarb and toss to coat in sugar mixture.
  3. Spread rhubarb on a rimmed baking sheet in a single layer and bake, until very tender, about 25 minutes. Transfer rhubarb and any of its juices to a bowl and refrigerate until chilled.
  4. Once rhubarb has chilled, discard star anise and blend rhubarb along with condensed milk and salt. Blend until well combined and smooth. Transfer to a medium bowl and set aside.
  5. In a large bowl whip cream to firm peaks. Fold rhubarb mixture into whipped cream one cup at a time with a rubber spatula until combined.
  6. Pour into a 9x5-inch loaf pan, cover with plastic wrap and freeze until frozen, about 5 hours. Let sit at room temperature for about 5 to 10 minutes to soften slightly before scooping into serving dishes.

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