Rhubarb Cheesecake Ice Cream with Almond Crisp Crumble

by Jacey on May 30, 2014

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So I had a couple other things I was going to post but this, this just couldn’t wait. It’s rhubarb season. And it comes but once a year. And I shove it into my mouth at every opportunity. So sour and delicious. I have a thing for the more tangy, sour fruit. Rhubarb, raspberries, right up my alley. I only like blueberries when they are still a bit under ripe and tangy. Im a grocery store blueberry snob.

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So Gavin got me an ice cream maker for Christmas. And not just your regular run of the mill ice cream maker either. He got me the serious, heavy duty, Breville Smart Scoop. It has automatic hardness settings. You just twist a little dial and you’re good to go. It even beeps at you when you should add your mix-ins. Its basically idiot proof.

I know. I’m spoiled. I disgust myself too.

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I’ve tried out a couple different recipes since then, getting my feel for how ice cream is made using different methods and techniques and I’ve had some success. Like I said, the ice cream maker itself is fairly idiot proof. I made a chocolate and threw in some Reese peanut butter cups. I tried a Cheesecake recipe too, but I didn’t really love it. Cheesecake Ice Cream is right up my alley. If I go to Marble Slab, I get the Cheesecake Ice Cream with raspberries all smooshed into it.  Every time. In a waffle cone. Is there any other way?

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I thought Gavin was literally going to have a heart attack when he tried this. The ice cream wasn’t fully set yet, it was suppose to go into the freezer to fully freeze, but he couldn’t resist. He had a bowl before it was even fully frozen. After that I had to keep a serious eye on him to make sure he didn’t go back for seconds. Sorry Gavin. The freezer door threw you under the bus.

We ate all the ice cream in about 1.75 days. And that was with me keeping Gavin from eating it for breakfast. Just because it contains fruit, does not make it breakfast food.

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Bottom line? You need to make this. Get yo’ ass to the nearest Canadian Tire and purchase an ice cream maker, or ice cream maker attachment for the Kitchen Aid mixer gathering dust on your counter. IT’S WORTH IT. This tastes like what my dreams are made of. And I don’t even like ice cream that much (I know. I’m sorry. That’s not the sort of thing you just admit… out loud.)

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Rhubarb Cheesecake Ice Cream with Almond Crisp Crumble

2 1/2 cups rhubarb compote (recipes can be found all over the internet. It’s super easy, chopped rhubarb, sugar, a bit of water on the stove. Voila.)

1/4 cup all purpose flour

1/2 cups old fashioned oats

1/3 cup packed brown sugar

1/2 tsp. kosher salt (plus extra to taste)

1/4 cup butter, roughly cut into 1/2 inch cubes

1/2 cup almonds

1 3/4 cup of 2% milk

1 1/2 cup whipping cream

3/4 cup sugar

1/2 tsp vanilla bean paste

1 tbsp. lemon juice

2 tbsp. 2% milk

2 tbsp. cornstarch

6 tbsp. cream cheese

1/4 tsp kosher salt

Follow a recipe for Rhubarb Compote. Cool in the refrigerator. Compote lasts a good couple days, so you can make this ahead. I had it in the fridge already and it made the process much faster.

Preheat oven to 350F. In a food processor, combine the flour, brown sugar, and butter. Pulse until the butter is about the size of peas. Pour into a ceramic baking dish. Add the almonds to the food processor and pulse until roughly chopped. Add the almonds to the baking dish. Pour the oats over your flour mixture and sprinkle with the salt. Use your fingers to lightly mix the crumble ingredients.

Bake for 25 minutes, stirring every 5 minutes or so to keep from burning. Set aside to cool.

In a small dish mix together your cornstarch with the two tablespoons of milk with a small whisk or fork and set aside.

With the whisk attachment on your electric mixer, beat the cream cheese as best as you can. It can be a bit difficult because it is such a small amount. Don’t worry. Once the milk mixture is added, the cream cheese is easier to blend.

In a medium saucepan, combine the milk, whipping cream, sugar, lemon juice, salt and vanilla bean paste. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil and boil for about 5 minutes, stirring fairly constantly to avoid burning.

Remove the saucepan from the heat and pour the cornstarch mixture in, whisking thoroughly. Return the mixture to the stove and boil for an additional 2 minutes and remove from heat.

Pour about 2 cups into the bowl with the cream cheese and whisk until the cream cheese is smooth and there are no lumps. Add the remaining milk mixture and mix until combined. Stir 3/4 cup of the compote into the ice cream mixture.

Pour your mixture into a heat proof bowl and cool in the fridge for a couple hours. If you are like me and really impatient, you throw it in the freezer in an attempt to cool it faster because I’m super impatient.

Once your mixture is cool, follow the instructions for operating your ice cream maker. Mine is really easy, I just pour it in and hit start.

At this point you should probably taste test your almond crumble mixture. Break up the crumble into smaller pieces for adding to your ice cream. I ended up sprinkling even more salt on because I love salty and sweet together.

As I said, my machine is really easy and beeps at me when I should add things. If yours doesn’t allow you to add during this step don’t worry, you can just layer your ice cream. Once your ice cream is done, pour about 1/3 of the ice cream mixture into the container you are going to freeze it in and top with 3/4 cup of compote (and the crumble if you didn’t already add it to the ice cream). Add another layer of ice cream and top with the remaining 3/4 cup of compote. Top with the remaining ice cream. Place plastic wrap on the ice cream, seal the container and freeze. Now just resist the urge to eat it before it’s fully frozen. Easier said than done.

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