Rhubarb Ice Cream

Going, going, going.  Stop.  Do housework.  Attack the load of laundry that has multiplied exponentially when I wasn't looking.  Say to whining kids.  "Sorry we have to stay home because nothing is done and the place looks like a pig sty."  Get up and say, dang, "sure is nice, le'ts go to the beach."  Happily, happily enjoying every moment of it.  As much as I can, when I can.  We were suppose to be away this week but due to our accident we had to stay home.  I am making the best of it.  Just keep moving as they say.

I sure hope all is well with you.  What is your favorite thing to do in the summer?


Rhubarb Ice Cream


2 1/2 cups whole milk
3/4 cup half-and-half
1 cup sugar
3 large egg yolks
3 cups chopped stewed rhubarb*
1 tablespoon vodka


In a saucepan mix 1/2 cup sugar with whole milk and half and half. In a heat proof bowl whisk together egg yolks with remaining half cup sugar. On medium heat, bring milk mixture to a boil.  Remove from heat. Stir about a 1/2 cup of milk mixture slowly into the egg mixture.  Whisk briskly so that egg does not cook.  Continue to add the milk mixture to the egg slowly whisking the whole time.  Pour mixture back into saucepan and return to a boil.  Once mixture begins to boil reduce heat to keep it at a simmer until it thickens up- roughly  160 F.  Pour mixture into bowl.  Refrigerate overnight.  The next day add custard mixture to stewed rhubarb along with vodka.  Place mixture in ice cream maker. 


*Stewed rhubarb:  Combine about 6 cups chopped rhubarb with 1 cup plus sugar.  I say plus because rhubarb is very tart, maybe you like that maybe you don't.  Adjust sugar to your taste bugs (as my daughter would say).  I tried to explain that to her but it just didn't register and since I am kind of getting a kick out of it, I just let it go. Usually at the end I will add vanilla or vanilla bean seeds.