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About 3/4 gallon of ice cream
1 hour 30 minutes
Chef Tom Fraker
3 cups Melissa’s Fresh Rhubarb - diced small
3 cups Melissa’s Tree Ripened Mangos - diced small
2 cups water
1 Melissa’s Seedless Lemon - juiced
1/8 teaspoon kosher salt
1 1/2 cups granulated sugar
6 cups heavy cream
1 cup whole milk
1 1/3 cup granulated sugar, divided use
4 Melissa’s Vanilla Beans, split lengthwise
8 eggs yolks
1 teaspoon pure vanilla extract
In a saucepan, add the rhubarb and the next 5 ingredients. Bring to a boil and then simmer for 10 minutes. Set aside to cool.
In another saucepan, add the cream, milk and 1/2 of sugar. Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods. Stir in the vanilla extract.
Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat. Place into the refrigerator and chill completely.
In a small bowl, whip the egg yolks with the remaining sugar until smooth, like a ribbon.
Pour some of the scalded liquid into the egg mixture and mix well.
Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon, about 5 minutes.
Strain mixture into a bowl. Place the mixture into the refrigerator and chill completely.
Place in an ice cream maker and freeze according to the manufacturer’s directions.