Buttermilk Ice Cream With Rhubarb Compote Recipes

RHUBARB SWIRL BUTTERMILK ICE CREAM

Steps:

• Place a medium-size metal bowl in the freezer to chill for at least 1 hour.
• In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes. Remove the saucepan from the heat.
• Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.
• Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down. Remove the pan from the heat and cool completely.
• Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.

RHUBARB COMPOTE

Steps:

• Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap and stir.
• Meanwhile, break the shredded wheat into smaller pieces in a bowl. Dust with confectioners' sugar and cinnamon.
• Spoon the rhubarb compote into bowls, top with ice cream and sprinkle with the shredded wheat.

CORNMEAL CAKE WITH BUTTERMILK ICE CREAM AND RHUBARB COMPOTE

Steps:

• Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
• Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
• Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.

BUTTERMILK ICE CREAM

Steps:

• Chill medium-size metal bowl in freezer until cold, about 1 hour.
• Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over medium-low heat until custard thickens and coats back of spoon when finger is drawn across, 2 to 3 minutes (do not boil). Remove from heat.
• Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in vanilla. Chill mixture uncovered until cold, stirring occasionally, about 2 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm, at least 6 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.