My husband and I have been on a gelato kick lately. We love going to downtown Portland to our favorite place and indulging. It’s tasty and just a teensy bit better for you than ice cream. Since we’d probably eat ice cream anyways, this is a win-win! This really ups the ante since frankly, I would have never thought of making rhubarb ice cream. Granted, I’ll give it a try now, but I love that my first go at making gelato was something a little out of the ordinary and we really enjoyed it. I also loved adding mascarpone to thicken it, rather than cream. Who doesn’t love adding a little mascarpone to anything? Yum!

A tip about making gelato at home. It’s best when eaten the day it is made. Remove it from the freezer and let it sit for about 15 minutes before serving. It doesn’t have the staying power as ice cream does, so only intend on freezing it for 2 weeks. The major difference, to those that aren’t familiar with gelato, is that you use a higher milk to cream ratio. Gelato is also much denser than ice cream and the flavors tend to be more intense.

Rhubarb Gelato

Ingredients

  • 2 1/2 cups 2% or whole milk
  • 2″ piece whole vanilla bean, split in half lengthwise
  • 1/3 cup sugar
  • 2 Tbsp cornstarch
  • 1/4 cup mascarpone
  • 1 recipe of Rhubarb Compote

Place 2 cups of milk and the vanilla bean into a medium, heavy-bottom saucepan and bring to boiling point. Remove from heat.

Meanwhile, in a separate bowl, whisk the remaining 1/2 cup of milk, sugar, and cornstarch until well combined. Add the cornstarch mixture to the hot milk and return saucepan to heat. As soon as the mixture reaches boiling point, reduce heat and simmer for 5 to 6 minutes, stirring constantly, until the mixture slightly thickens.

Remove vanilla bean from custard, scrape seeds from the bean and add to the custard. Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator or 45 minutes in the freezer.

When the gelato is well chilled, whisk in the mascarpone until well blended. Pour the custard into the ice-cream maker and freeze according to the instructions of your ice-cream machine. When the gelato is firm, pour the rhubarb compote in the bowl of the ice cream maker and churn until the compote is well incorporated, about 1 minute. Transfer to a container and freeze until ready to serve.

Makes two pints.

Source: Food & Style

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