Strawberry Rhubarb Ice Cream

Prep time
35 mins plus chilling time
Total Time
50-55 mins plus freezing time
Rating
Not rated
0 ratings
Servings
10

Fresh is best—and in this recipe that means the eggs and cream as well as the fruit. Rhubarb is a classic complement to strawberries, especially during late June in the Midwest, where both fruits are in season at the same time.

Ingredients

Directions

1. Prepare/freeze the insert of an ice cream maker—hand-cranked or electric--according to manufacturer’s instructions.

 

2. Chop the rhubarb and place it in a small saucepan with 3 tablespoons water. Cover, bring to simmer, and cook until fruit is very tender, 10-15 minutes. Puree it in a food processor or blender until smooth. Stir in 1/4 cup sugar until it is fully dissolved. Taste the puree and add more sugar, if necessary, to reach a lightly sweet flavor, but with a nice edge of tartness. Cool the mixture.

 

3. Using a fork, mash the strawberries in a bowl with 3 tablespoons sugar. You don’t need to puree them, just mash to bumpy, juicy texture. Let stand until the sugar is fully dissolved.

 

4. Beat the egg yolks in a clean bowl with an electric mixer set on medium speed until thickened and smooth, 2-3 minutes. Whisk 3/4 cup sugar and the flour in a large, heavy saucepan. Stir in the half & half. Place over medium heat and cook until the mixture barely begins to simmer. Don’t let it come to a boil. Whisk a ladleful of the hot half & half mixture into the egg yolks until smooth. Pour this mixture back into the saucepan; cook, stirring often, until the mixture thickens enough to coat the back of a wooden spoon. Again, don’t let it boil. Remove the saucepan from the heat and stir in the heavy cream, rhubarb puree, and mashed strawberries. Transfer the mixture to a bowl then cover and refrigerate it until fully chilled, 4 or more hours.

 

5. Freeze the mixture in the ice cream machine according to manufacturer’s directions. Enjoy it right after churning or transfer it to an air-tight container and freeze it 4-8 hours before serving.

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Comments

Terese from Organic Valley on July 12th, 2011
You can make it with honey, maple syrup, agave syrup, etc. Check out these recipes for a couple of examples: Real-Deal Maple Ice Cream and Berry Simple Frozen Yogurt.
Liz from Utah on July 12th, 2011
Or instead of sugar use xylitol or agave??
Vel from IL on July 12th, 2011
Can you make ice cream without sugar? What substitute can be used?
Vel from IL on July 12th, 2011
Can you make ice cream without sugar?

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