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Homemade Rhubarb Ice Cream
Ingredients
  • subheading: compote:
  • 13 ounces chopped rhubarb (369 grams or about 4 cups)
  • ¼ cup sugar (52 grams)
  • 1 Tbsp lemon juice (more to taste)
  • subheading: custard:
  • 2 large egg yolks
  • 1 large egg
  • ⅔ cup sugar (135 grams)
  • 1 cup whole milk (250 ml)
  • 2 cups heavy cream (480 ml)
  • 1 tsp vanilla extract (you can also use a vanilla bean)
Steps
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