Rhubarb Swirl Buttermilk Ice Cream

Well Plated
Serves: 8 Save

Ingredients (13)

  • For the Ice Cream:
  • 6 large egg yolks
  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • Pinch salt
  • 1 cup chilled buttermilk
  • 1 teaspoon vanilla extract
  • For the Rhubarb Compote:
  • 6 cups rhubarb (approx. 8-10 stalks, ends trimmed and cut to 1/2-inch slices)
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/4 cup water
  • 1 teaspoon vanilla

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Directions

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