This past week, I have been in rhubarb heaven… And this post just culminates the Nirvana. Remember that strawberry-rhubarb compote that I posted about earlier this week? Well, it’s the base for today’s post about strawberry-rhubarb ice cream, as well as an extra fruity topping!
The story for this post all starts with a desire for an ice cream flavor that I tasted in San Francisco last Thanksgiving, which I have been dreaming about for about 10 months. It’s a secret for now tho cause I intend to blog about it soon! Well, I mentioned it to the boyfriend, and he suggested that I just go to Whole Foods and try to find some. But, this was not an acceptable option for me. I wanted to make it myself. I just needed a recipe and an ice cream maker…
I broke down a few weeks ago and bought the ice cream maker attachment for my Kitchenaid. And it sat in my kitchen for about 10 days, taunting me… Finally, I couldn’t stand it anymore and needed to make ice cream! (In spite of my severe lactose intolerance, I still eat ice cream as much as possible. I love ice cream enough to suffer the consequences!) So, armed with my new Kitchenaid ice cream maker and leftover strawberry-rhubarb compote, I set out to make ice cream. Hours of research (this is my first time making ice cream!) later, I cobbled a few recipes together and stepped in to the kitchen and went for it.
Afterwards, I sat down on the couch with two bowls of strawberry-rhubarb ice cream in hand, one for me and one for the boyfriend, and devoured every last drop. I even caught the boyfriend defending his bowl like a wild animal defending a meal when he thought I was going to take it away from him. And, while I’m still getting used to the idea of bragging about my recipes and creations, I have to say that I got this one right: a little bit of sweet and little bit of tart, mixed in to a creamy, custard base. I think it’s time to enjoy another bowl…
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading!
Strawberry-Rhubarb Ice Cream
Yield: Approximately 2 quart
Begin by assembling your ingredients.
- 1 cup of Strawberry-Rhubarb Compote
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1/4 cup + 1 tablespoon sugar
- 1 1/2 – 2 cups fresh strawberries, sliced in to small pieces (about 1/2 pint)
- 1 tablespoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
You are also going to need:
- Wire whisk
- Medium sized bowl
- Large sized bowl
- Medium sauce pan
- Wooden spoon
- Mesh strainer
- Blender or food processor
- Small sized bowl
- Ice cream maker
- Plastic freezer-safe container
First, make the ice cream base. (You want to start this the night before because you will need to fully chill the ice cream mixture before freezing it.)
Place the egg yolks in to a medium bowl. Add one 1/4-cup of the sugar, and whisk it in to the egg yolks.
In a medium saucepan, combine the milk and cream. Heat until just below simmering, when little bubbles begin to form along the sides of the pan. Remove from the heat.
Next, temper the egg yolks. (This is done to make sure that the egg yolks do not cook and curdle in the ice cream base.) Slowly, add about 1/2-cup of the hot milk to the egg yolks, whisking constantly.
Add the egg yolks, whisking slowly, back in to the cream and milk mixture. Heat the mixture, being careful not to boil, until it begins to thicken into a custard.
To test the custard for done-ness, dip the back of the spoon in to the mixture, and run your finger along the liquid. If the line holds, the custard is done.
Remove the custard from the heat. Pour the custard through a mesh strainer set over a large bowl. The mesh strainer will catch any stray pieces of cooked egg.
Let the custard mixture cool for about one hour at room temperature, stirring occasionally.
While the custard mixture is cooling, puree the strawberry-rhubarb compote in a blender or food processor. Strain through a mesh strainer to remove strawberry seeds.
Once the custard is cool, mix in the pureed strawberry-rhubarb compote. Cover the ice cream mixture, and refrigerate until completely cold, at least 8 hours or preferably overnight.
Combine the sliced strawberries, lemon juice, vanilla extract, and 1 tablespoon of sugar in a small bowl. Cover the bowl, and place in the refrigerator with the ice cream mixture.
The next day, remove the strawberries from the refrigerator. Smash them a little with a fork to break them up and release their juices. Set aside.
Remove the ice cream mixture from the refrigerator, and freeze according to your ice cream maker’s instructions. During the last 5 minutes of churning, add the strawberries to the ice cream.
When your ice cream maker is done churning, scrape the ice cream in to a freezer-safe plastic container. (The ice cream will be at a soft-serve consistency.) Freeze for a few hours, about 3-4, to harden the ice cream.
Quick tip: do not freeze your ice cream in the bowl of your ice cream maker. Serving it directly from the ice cream maker bowl will likely scratch and damage the bowl. Always transfer the ice cream to a freezer-safe container, and then wash the ice cream maker bowl in warm (not hot!) soapy water. Never place the bowl in the dishwasher!
To serve, remove the ice cream from the freezer, and let warm slightly at room temperature, for about 10 minutes. If desired, serve with leftover strawberry-rhubarb compote. Enjoy!