- 2 cups milk
- 4 tsp. cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tbsp. light corn syrup
- 1/4 tsp. kosher salt
- 3 tbsp. (1.5 oz) cream cheese, softened
- 1 recipe rhubarb jam (see below)
- In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
- In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
- Place cream cheese in a large bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. (I don’t do this step. I just pour the mixture into a large liquid measuring cup and store it in the fridge until I’m ready to use it.)
- Purée rhubarb jam in a food processor or blender. (I know this is an annoying extra step, but I think it’s important for the rhubarb purée to be nice and smooth. Also, if you quickly give your processor or blender a rinsy rinse right after you purée it, it’s as if it never happened. Go on, be quick now.) Whisk rhubarb purée and Jeni’s Splendid ice cream base together in a large bowl until nicely blended. Because the combination of Jeni’s Base and the rhubarb jam yields a large quantity, I suggest churning only half of the mixture at a time: pour half of the mixture into an ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set, at least 4 hours.
- Let ice cream stand at room temperature for 5 to 10 minutes before scooping and serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Machine
- Cuisine: American
Keywords: icecream, rhubarb, summer, dessert