Strawberry Rhubarb Ice Cream

We rarely make homemade ice cream. I find that the ingredients are usually expensive, and it is time consuming to make. However, when I tasted Strawberry Rhubarb Ice Cream while we were in Munich, I knew I would be making a batch when I got home. The combination of strawberry and rhubarb is one of my favorite summer flavors, and I had never seen the two combined in an ice cream before.

I found a recipe online, here. The website listed two recipes, one for an ice cream and one for a sorbet. I made the ice cream. I followed the directions but made a few changes. First, I put the entire batch of "strawberry rhubarb puree" into the ice cream. Second, I blended the custard base in a blender before adding the puree because it became a strange consistency after heating. Custards can be challenging, and I'm not sure if I over-whisked the yolks, over-heated the cream, or over-heated the mixture of the two of them. Whatever it was, the Ninja saved the day! I just poured the mixture in, whipped it up, and the result was a perfect ice cream base.

I liked that this recipe used half and half instead of cream both because it has less fat and is less expensive. Also, it called for a lot of egg yolks, so I will be making another dessert soon with meringue/marshmallow frosting... my favorite! Or maybe I should make homemade marshmallows? we'll see!

Here is the recipe for the Strawberry Rhubarb Ice Cream:

INGREDIENTS

• Strawberry Rhubarb Puree

  • 3 stalks rhubarb, ends trimmed and sliced
  • 2 cups sliced hulled strawberries
  • 1/4 cup water
  • 1/4 cup sugar

• Strawberry Rhubarb Ice Cream

  • 1 3/4 cup half and half
  • 5 egg yolks
  • 1/2 cup sugar
  • 1 3/4 cup strawberry rhubarb puree

INSTRUCTIONS

• Strawberry Rhubarb Puree

  1. In a large saucepan, combine the rhubarb, strawberries, water and sugar over low heat. Cover and cook, stirring occasionally, until the rhubarb and strawberries have broken down and the liquid is thick, 20-25 minutes.

• Strawberry Rhubarb Ice Cream

  1. Heat the half and half on medium heat in a medium saucepan. While the cream is heating, whisk the egg yolks and 1/2 cup sugar together. Be careful not to over-whisk. Once the cream is simmering, slowly pour it into the egg yolks and sugar while whisking.
  2. Pour back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion for several minutes until the mixture is thick enough to coat the back of a wooden spoon. If the consistency is not creamy, pour mixture into a blender and blend. Stir in the strawberry rhubarb puree.
  3. Allow to chill completely in the refrigerator. Prepare in an ice cream machine. Enjoy!