This rich homemade ice cream recipe was inspired by Linnalla Pure Irish Ice Cream in County Clare, Ireland. They add carrageenan made from local seaweed to give the ice cream a more velvety texture. We've simplified the recipe for home, relying on only egg yolks and cream to do the job. Chopped honeycomb pieces add texture and pops of pure honey flavor, but feel free to omit them if you prefer a simpler ice cream. This ice cream would be delicious with rhubarb pie or crumble, or all on its own.

Source: EatingWell Magazine, April 2019


Recipe Summary

6 hrs
45 mins


Ingredient Checklist


Instructions Checklist
  • Set a medium bowl in a large bowl of ice water. Pour cream into the medium bowl and set a fine-mesh sieve over it. Set aside.

  • Whisk egg yolks and 1/4 cup sugar in another medium bowl until thick and pale, about 2 minutes. Combine the remaining 1/4 cup sugar, milk and salt in a large saucepan and heat over medium heat until steaming, about 2 minutes. Gradually pour 1/2 cup of the hot milk into the egg yolks, whisking constantly until blended. Pour the egg mixture back into the pan and cook over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of the spoon, about 5 minutes.

  • Pour the custard through the sieve into the reserved cream. Whisk until the mixture is cool. Remove the bowl from the ice bath, cover and refrigerate until the custard is cold, at least 4 hours and up to 1 day.

  • Meanwhile, preheat oven to 400 degrees F. Place rhubarb in a medium glass or ceramic baking dish. Combine water and honey in a small saucepan. Scrape the seeds from the vanilla bean into the mixture and add the bean too. Bring to a boil, stirring to dissolve the honey, about 1 minute. Pour the syrup over the rhubarb.

  • Bake until the rhubarb is tender, about 20 minutes. Let cool for 30 minutes, then cover and refrigerate until cold, at least 1 hour and up to 1 day.

  • Whisk the custard and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. Transfer the ice cream to a bowl and fold in the rhubarb mixture and honeycomb. Place the ice cream in the freezer to firm up before serving, 1 to 2 hours.


To make ahead: Refrigerate custard (Steps 1-3) and rhubarb (Steps 4-5) separately for up to 1 day. Freeze ice cream for up to 1 week.

Nutrition Facts

1/2 cup
259 calories; protein 4.6g; carbohydrates 26.1g; dietary fiber 0.3g; sugars 25.2g; fat 15.7g; saturated fat 9.1g; cholesterol 155.3mg; vitamin a iu 708.6IU; vitamin c 1.5mg; folate 21mcg; calcium 116.7mg; iron 0.4mg; magnesium 10.9mg; potassium 171.1mg; sodium 59.1mg.

2 fat, 1 other carbohydrate, 1/2 whole milk