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Imperfect x Humphry Slocombe: Rhubarb Olive Oil Ice Cream

 Photo by Hetal Vasavada

Photo by Hetal Vasavada

In honor of our partnership with Humphry Slocombe, we're bringing you the top secret recipe for our Imperfect Rhubarb and McEvoy Olive Oil flavor! The iconic San Francisco ice cream company is one of our favorite treats, popular for their unusual flavors like Hibiscus Beat, Honey Thyme and Secret Breakfast, made with bourbon and corn flakes. 

We teamed up with the Humphry Slocombe team on a flavor to fight food waste in a fun and delicious way. They blended our rhubarb into a jam and added it to a McEvoy Olive Oil ice cream. It's refreshing, absolutely delicious, and now you can make it at home! 

Ingredients

Rhubarb Jam

  • 4 c rhubarb (1 lb), cut into 1/2 inch pieces
  • 3/4 c (0.3 lbs) granulated sugar 
  • 1/2 c orange juice
  • 1/4 tsp salt

Olive Oil Ice Cream

  • 2 c heavy cream
  • 1 c whole milk
  • 2 tsp salt
  • 3 egg yolks
  • 1 c sugar
  • 1/2 c olive oil
  • Zest of 1/2 orange
  • Zest of 1/2 lemon

Instructions

Rhubarb Jam

  1. Add all the ingredients into a heavy-bottomed saucepan over low heat. Cook for 1 hour, stirring often until the jam is nice and thick. Pour into a clean jar and let it completely cool.

Olive Oil Ice Cream

  1. Fill a large bowl with ice and water and place another bowl into the ice bath. Fit the top bowl with a fine-mesh strainer. 
  2. In a large, heavy-bottomed saucepan over medium heat, combine the cream, milk, and salt and cook, stirring often, until the mixture is hot but not boiling. 
  3. In a medium bowl, whisk together egg yolks, sugar, and olive oil until well combined.
  4. Remove the cream mixture from the heat and slowly pour about half the hot cream mixture into the yolk mixture while whisking consistently. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return to medium heat. Cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid starts to steam, about 2 to 3 minutes. 
  5. Remove custard from the heat and pour it through the strainer in the clean bowl set over the ice bath. Stir in the zest and let cool, stirring occasionally. 
  6. When the custard is completely cool, cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour or preferably overnight. Transfer the custard to an ice cream maker and spin per the manufacturer's instructions. Swirl in the rhubarb jam. Eat immediately, or transfer to an airtight container, cover and freeze for up to 1 week! 

Recipe Notes

Make extra rhubarb jam as it's delicious on everything from granola and yogurt to rhubarb cakes to peanut butter and jam sandwiches!