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Rhubarb Crumble

Name: Rhubarb Crumble
Prep time: 25 min
Cook time: 1440 min
Total time: 1465 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 292 g Whole Milk; 125 g Heavy Cream; 120 g Roasted Rhubarb Purée; 50 g Granulated Sugar; 18 g Dextrose; 25 g Skim Milk Powder; 24 g Egg Yolk

Roasted rhubarb purée, custard base, oat-crumble Mix-In.

25 min prep · 24h freeze 4 pints medium

Roast the rhubarb to concentrate it — raw rhubarb is too watery to balance. Bake oat crumble separately and fold it in after the spin.

Almost — small tweak

Close to target. A small adjustment will make it noticeably smoother.

⚠️ TWEAK

Fat

9.4%

target 10–16%

Sugar

17.5%

target 14–20%

MSNF

8.6%

target 8–11%

Total solids

36.5%

target 36–42%

PAC258.8 / 220–280

POD (sweetness)

156

target 140–190

Total mass

654 g

target 473 g = pint

Why

• Fat 9.4% is below 10% — base will taste lean and icy.

Fix it

→ Add 41 g heavy cream to raise fat.

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk292 g
Heavy Cream125 g
Roasted Rhubarb Purée120 g
Granulated Sugar50 g
Dextrose18 g
Skim Milk Powder25 g
Egg Yolk24 g

Batch mass654 g

Method

1.Roast 300 g rhubarb with 40 g sugar at 180 °C for 25 min. Blend to 120 g of purée.
2.Make a basic custard with milk, cream, yolks and sugars; cook to 80 °C.
3.Whisk in purée, cool, pint, freeze 24 h.
4.Spin on Ice Cream. Mix-In 25 g oat crumble crumbs.