Plum-Rhubarb Crisp Ice Cream

It’s hard not to want to make ice cream these days. My KitchenAid attachment is just sitting in the freezer, taunting me. “Make something, Sara, make something. A couple eggs, some milk, something delicious you baked this week… It’s hot out and I can make cold, little indulgences!”

Stupid inanimate objects telling me what to do. How dare it convince me to turn my diet-busting desserts into even tastier bad-for-you-but-oh-so-good frozen treats.

Sigh. It also didn’t hurt that E’s sister Marni was over. We’ve bonded over ice cream making. The girl’s going to have to own her own ice cream shop someday at the rate we’re going. The pan of leftover plum-rhubarb crisp from 4th of July festivities sat lonely on the counter, waiting for someone to claim it.

We were those claimants, and it had a date with destiny: the ice cream maker.

Ben & Jerry have taught me so much. Not just that a pint of Chubby Hubby could solve world peace (or does only “Imagine Whirled Peace” have that ability?), but also that anything can be an ice cream mix-in as long as you wait until the last few turns to add it in. The earlier you add it, the more incorporated it’ll be. With this recipe, we added in about half of the total amount of the crisp halfway through the freezing process, and added the remaining amount in the last 30-60 seconds.

Leftover Crisp Ice Cream (in this case, plum-rhubarb crisp)
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book
Makes: 2 quarts
Ingredients
2 eggs
3 C liquid dairy with butterfat content of your choice (we use 1 C heavy cream and 2 C half-and-half)
3/4 C sugar
~1 C leftover crisp

Directions:

  1. Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. (I like to use the whisk attachment on my KitchenAid, since I’m going to be using it for the ice cream maker anyway.)
  2. Add the sugar a little at a time.
  3. Add your milk(s) and whisk until blended.
  4. Prepare according to your ice cream maker’s instructions, adding about 1/2 C of the crisp at the half-way point in the freezing process (around 10 minutes if you’re using a KitchenAid).
  5. At the very end of the freezing process, add in the remaining 1/2 C of crisp, allowing only 4-8 more passes of the stirring paddle. This will give you visible chunks of dessert.
  6. Transfer to a storage container (I like to pour mine in a casserole dish to thicken/get harder.) or serve immediately.

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