Tuesday, May 1, 2012

Strawberry Rhubarb Ice Cream

If you have read our blog before then you know I love ice cream.
Yes, I would marry it if I could.
Sue, of course, doesn't like ice cream. That shouldn't really surprise anyone as we all know she is clearly crazy.
Anway, I love to experiment with flavors, preparation methods, add-ins, that kind of thing with ice cream.
This particular recipe was a combination of a couple of recipes I have made before with some new stuff thrown in for good measure.
One of my favorite flavor combos is strawberry rhubarb. We have blogged about our Strawberry Rhubarb Jam and our Rhubarb Strawberry Crisp so I decided to take inspiration from those recipes and try and recreate those flavors in an ice cream.
It turned out really nice. Very strawberry rhubarby!

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Sauce
3 cups sliced strawberries
3 cups finely chopped rhubarb
1/2 cup sugar
2 Tbsp lime juice
1 tsp vanilla
1 Tbsp rum
1/4 cup water

Strawberry Rhubarb Ice Cream
2 large eggs
1/2 cup brown sugar
2 cups whipping cream
2 cups half and half
2 cups strawberry rhubarb sauce (above)
extra strawberry rhubarb sauce to stir in

Strawberry Rhubarb Sauce: Add all ingredients to a medium saucepan, bring to a boil. Turn the heat down and let this simmer for about 30 minutes, until thickened. Let it cool, then place in fridge to cool completely.
Strawberry Rhubarb Ice Cream: In a medium bowl, beat eggs until creamy. Add brown sugar and beat until dissolved. Slowly beat in the whipping cream and half and half. Add in the 2 cups of strawberry rhubarb sauce and beat until combined.
Place in fridge for a couple of hours to chill.
Once chilled, place in your ice cream maker and process according to manufacturer's instructions.

Before you gently stir in the extra sauce it is a pretty light pink color.

When it is finished in the ice cream maker, remove and gently fold in the extra strawberry rhubarb sauce until just barely mixed in. (You want there to be clear ribbons in the ice cream.)
You can fold in as much or as little as you like.
I went a little nuts and used up what sauce I had remaining. Probably about a cup or or so.
Freeze until ready to serve.

I was thinking this would be really good with a bit of crumble topping on top. You know, a little granola-type topping like on a crisp/crumble.
I was thinking about mixing some into the ice cream but then ended up not doing that.
Apparently I am an ice cream snob now and was worried about ruining the purity of the fruit flavors.
In the end I didn't even get to try some sprinkled on top as the ice cream disappeared before I had the chance to even make some crumble topping.
I guess I will have to work faster next time.

Check out A Rosie Sweet Home and Carole's Chatter for some cool links!


  1. omg......but what if one doesn't have an ice cream maker.....any other way to make it?

    1. Yes! You can do it the old fashioned way :) Your ice cream probably will not be as smooth as in an ice cream maker but it will still work.
      1. Prepare your ice cream mixture, then chill it over an ice bath.
      2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
      3. After forty-five minutes, open the door and check it.
      As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
      4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
      But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
      5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2 - 3 hours to be ready.

  2. YUMMY!
    Thanks for sharing at our Sunday Round Up.

  3. Jo and Sue, thanks for linking in. I have now also pinned this to the special Pinboard I have created for Food on Friday: Rhubarb. http://pinterest.com/ca4ole/food-on-friday-rhubarb/ You can see the other links at a glance there and pick the ones you want to check out. Cheers