Rhubarb Frozen Yogurt recipe from the Jeni’s Splendid Ice Creams cookbook is tangy, creamy, sweet, and full of natural rhubarb flavor. A perfect treat for those warm days in spring and early summer.
My goal in life is to someday be as good at something as Jeni is at making ice cream. I don’t know what that thing should be yet, but I want to be that good at it. Because she is gooooood.
I got her cookbook from Molly a couple years ago on my birthday, and since then we have only scraped the surface of the recipes in it, but literally every single one has been spectacular. Peanut butter ice cream. Salted Carmel ice cream. Pistachio ice cream. Literally three of my favorite ice creams in the world.
And this Rhubarb Frozen Yogurt is definitely a phenomenal ice cream. maybe not my favorite because I’m not as crazy as rhubarb as I am about peanut butter, but it’s still amazing. So rhubarb-y. And the yogurt is distinctly yogurt-y, but not like weirdly icy and weird. It just gives it a nice contrasting yogurt-y tone to the rhubarb. It’s nice.
She seems to have her formula for the ice cream, and it is down pat. How do you find out how to do that?! Can you get it copyrighted?
Even if I don’t know what to become amazing at, I basically want to become as masterful of something as she is as masterful at ice cream. Maybe it’ll be engineering. Maybe it’ll be writing. maybe it’ll be baking cupcakes. Who knows, maybe it’ll be like public relations or something. I don’t really care about that part now. But, that’s the goal.
If you could be a master of something, what would it be?
-Audrey
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PinIngredients
- 1 quart plain low-fat yogurt
- 1½ cups whole milk
- 2 tablespoon cornstarch
- 2 ounces cream cheese
- 1/2 cup heavy cream
- 2/3 cup sugar
- 1/4 cup light corn syrup
- 3/4 cup baked rhubarb, recipe follows
- 1/2 pound fresh rhubarb, cut into 1– inch pieces
- 1/3 cup sugar
Instructions
- The night before: Line a colander, or a strainer with 2 – 4 layers of cheesecloth. Set the colander over a bowl. Pour the yogurt directly on the cheesecloth. Cover with plastic wrap – refrigerate overnight. The following morning, scoop out 1¼ cup strained yogurt and set aside.
- Preheat oven to 300 degrees F. Mix the rhubarb pieces and the sugar in an 8-inch square ceramic baking dish. Bake in the middle rack for 45 minutes, stirring every 10 minutes or so, until the rhubarb is soften but still maintain its pink hue. Remove from the oven, measure out 3/4 cup, then cool completely. Refrigerate if not using immediately. Refrigerate the remaining of baked rhubarb for other use.
- In a small bowl, mix 3 tablespoons of milk and cornstarch to make slurry. Set aside.
- In another small bowl, whisk cream cheese until smooth. Set aside.
- Fill a large bowl with ice cubes and water. Set aside.
- Fit a quart measuring glass jar with 1-gallon size ziplock bag. Set aside.
- Put the remaining milk, heavy cream, sugar, corn syrup and bring to a rolling boil on medium high heat, then cook for 4 minutes. Remove from the heat, slowly whisk in the cornstarch slurry. Return the pan to the heat, stirring continuously with rubber spatula until slightly thickened for one minute. Remove from the heat.
- Slowly whisk the hot milk mixture into the cream cheese until smooth. Add the 1¼ cups strained yogurt and the 3/4 cup baked rhubarb – mix until well blended. Pour into ziplock bag – seal it. Submerge the sealed bag into ice water bath, add more ice if necessary. Leave it in the bowl for about 30 minutes until completely cold.
- Once the mixture is very cold, pour into ice cream maker, and process until thick and creamy.
- Transfer the ice cream into container, press a piece of parchment paper directly on top of ice cream. Cover the container with airtight lid. Freeze in coldest part of freezer at least 4 hours before serving.