Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

ice cream:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 1 teaspoon vanilla

swirl:

  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1/4 cup granulated sugar


Make the Ice Cream Base:

In a large saucepan, combine the cream and milk.  Bring to a gentle simmer over medium-low heat, but don't bring it to a rapid boil.  In a separate bowl, whisk together the sugar with the egg yolks.  When the cream mixture is hot but not boiling, drizzle about 1 cup of the hot cream into the eggs and sugar mixture, whisking constantly, to temper the eggs.  Pour all of the egg mixture back into the saucepan with the cream.

Cook the custard gently over medium low heat, stirring constantly until thickened slightly, about 7-10 minutes.  Remove from the heat and whisk in the vanilla.

Pour custard through a mesh strainer into a bowl.  Cover with a lid or plastic wrap, and refrigerate, preferably overnight, but at least until very well chilled.  The custard will thicken more as it chills.


Make the Fruit Swirl:

In a clean saucepan, combine the rhubarb, strawberries and sugar.  Over medium low heat, simmer just until the rhubarb softens.  Cover and refrigerate until well chilled, then strain to get rid of any excess liquid.

Churn the chilled custard according to the instructions on your ice cream maker, then transfer to a container, fold in the fruit, and freeze until firm, about 4-6 hours.


Yields about 2 quarts.


Recipe from Curly Girl Kitchen

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