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Chartreuse and Rhubarb Swirl Ice Cream

Chartreuse and Rhubarb Swirl Ice Cream

Ingredients

  • 1067g
    Milk
  • 40g
    Tarragon/angelica
  • 3g
    Salt
  • 383g
    Heavy cream
  • 186g
    Sugar
  • 213g
    Glucose powder
  • 62g
    Milk powder
  • 8g
    Ice cream stabilizer, such as guar or xanthum gum
  • 1 bottle
    Chartreuse, reduced to 150g
  • 900g
    Deep red skinned rhubarb, chopped
  • 270g
    Water
  • 280g
    Sugar
  • 50g
    Corn syrup
  • 25g
    Glucose
  • 13g
    Stabilizer

Preparation

Bring milk to simmer, then add tarragon or angelica. Allow to steep overnight. Lightly pulse the infusion and strain. Combine with salt, cream, sugar and glucose powder in heavy-bottom pot and bring to 70°C. Mix milk powder with stabilizer and slowly whisk into pot once the mix reaches 70°C. Whisk and cook mixture to 85°C. Turn heat down, maintaining temp at 85°C for 3 minutes. Remove from heat, strain and cool down over ice bath. Once cool, add chartreuse reduction and spin in ice cream machine. Pour into frozen baking pan and reserve in the freezer.

Place rhubarb with half the water and sugar in a bowl topped and wrapped with plastic wrap. Place bowl over a pot with simmering water, leaving space between bowl and water. Allow rhubarb to macerate until soft, almost mushy. Blend until smooth in blender.

In pot, bring rest of the water, corn syrup, and glucose to a boil. Combine remaining sugar with sorbet stabilizer; slowly stream into sugar syrup. Cook for 3 minutes, strain and chill. Blend stabilizer syrup with rhubarb puree until combined. Spin in ice cream machine; chill. While soft, layer over chartreuse ice cream on a chilled baking pan. Fold until just combined. 

Pastry chef Sohrob Esmaili, San Francisco Proper Hotel, San Francisco, CA, from Food Fanatics Magazine