Rhubarb Ripple Frozen Yogurt
This rhubarb ripple frozen yogurt makes me want to find a sunny porch and sit on it for hours while wearing this coverup. Maybe that’s more of a peach season vibe, when my legs aren’t pasty white and a little bit scared to make their debut. But for now, the color of this rhubarb is giving me big time sunny vibes and it satisfies my berry cravings.
In truth, I mostly ate this froyo while perched on my kitchen counter. I only made it a few steps before cracking straight into the container. Swirls of rhubarb compote and a creamy, vanilla scented yogurt custard are surely springtime winners. I’ve officially made rhubarb pie, bars, butter, and now this rhubarb ripple frozen yogurt this season, and I think this last concoction is my favorite. You guys, I urge you to do yourself a favor and buy this ice cream maker so that we can keep the frozen treats churning well into the summer. Who’s with me?
In a medium saucepan, combine the rhubarb, sugar, and lemon juice. Using medium heat, cook the mixture, stirring occasionally, until the sugar has melted and the rhubarb is very soft. This will take 10 to 15 minutes. Remove from the heat and let cool. This can be made the day before the frozen yogurt if desired.
In a heat proof bowl, whisk together the egg yolks, sugar, and salt. In a medium saucepan, heat the whole milk until simmering. Whisking constantly, slowly pour the heated whole milk into the egg mixture.
In the same medium saucepan, add an inch of water and bring to a simmer. When the water is simmering, place the egg yolk mixture bowl over the top of the simmering pot and bring the mixture to a simmer. Whisking constantly and simmering for about five minutes, until the yolks are cooked and the mixture is slightly thicker. Remove the custard from the heat and strain it into a clean bowl.
Add the heavy cream and vanilla to the custard mixture. Place this mixture in the fridge, whisking occasionally, until it is cooled down significantly. It does not need to be completely cool but it should be at least warm, if not cooler. Add the yogurt to the mixture and whisk until well combined. Pour the mixture into an ice cream maker and continue according to manufacturer's instructions.
When the frozen yogurt is done, layer bits of it with the rhubarb ripple in a container. Continue these layers until both ingredients are gone. Place a lid on the container and freeze. Note: it can be helpful to place wax paper or parchment paper over the top of the ice cream before adding the lid. Freeze the mixture for several hours, until well frozen.
This will keep in the freezer for several weeks.