Friday, July 1, 2011

Strawberry Rhubarb Ice Cream

♥♥♥ Advanced
I sort of had one of those "AH-HA!" moments a few days ago, where I imagined combining a few of my favorite summer things into one treat.

Strawberry + Rhubarb + Ice Cream = WINNER!

Who doesn't love Strawberry Rhubarb anyway, but combined with ice cream and you'll never want plain strawberry ice cream ever again.  I promise.  I tasted it for the very first time this morning for breakfast... and I might even have to "taste" it again for lunch!

Trust me when I say, if you make it once you'll probably make it a few more times this summer!

*Just a note: You can make this without an ice cream maker, but it's a lot more work.  I don't own one, but my sister was kind enough to let me borrow hers (Thanks Ash!) so it made the process a lot more fun! Now I might have to go buy one! 

What you'll need:

(The measurements may need to be adjusted to fit your ice cream maker, the one I used was 1.5 Pint maker)

  • 3 Cups of Chopped Rhubarb (1 Inch pieces or smaller) 
  • 2 Cups of Strawberries - Hulled and quartered
  • 1 Cup of Whole Milk
  • 4 Teaspoons of Corn Starch
  • 1 1/4 Cups of Heavy Cream
  • 2/3 Cup of Sugar (For the Ice Cream Base
  • 1/2 Cup of Sugar (For the Strawberry & Rhubarb) 
  • 1 Teaspoon Vanilla Extract
  • 2 oz. of Cream Cheese
  • 1/8 Teaspoons of Salt

Boiling the rhubarb.
How it's done: 

1. Wash and prepare rhubarb and strawberries.

2. Bring 1/2 Cup of Sugar & rhubarb to a boil over medium-low heat in a saucepan. Once boiling, add strawberries to the mixture and bring to a boil again. Turn off the heat. The goal is not to make jam, but it's okay if it gets a little thick. Allow this to cool a bit while you make the ice cream base.

After adding the strawberries. 
3. Mix well in a small container 2 Tablespoons of Milk and Corn Starch. Set Aside.

4. In a medium saucepan, over medium heat, bring the milk, cream, and remaining sugar to a boil. Turn off the heat and add the cornstarch mixture, whisking continuously. Turn the heat on low and whisk until the mixture gets thick and coats the back of a spoon. You should be able to see a trail when you drag your spoon through it.

Melting the cream cheese. 
5. Put the strawberry rhubarb mixture through a strainer. Discard the chunky pieces, and fold 1 1/2 Cups of the saucy mixture into the Ice Cream base.

6. Once the ice cream base and strawberry rhubarb are mixed well, add the vanilla, salt, and cream cheese. Whisk the mixture until the cream cheese is melted. Remove from heat and allow to cool for a few minutes.

7. Pour the ice cream into a refrigerator safe bowl, and stick in the freezer for 5 minutes. After 5 minutes, stir the mixture and return to the freezer for 5 more minutes. Do this for 25 minutes total. After the 25 minutes, double check that it is completely cold and if it is throw it in your ice cream maker (following the makers directions!).

8. Wait for your maker to churn your ice cream! When it's all done, put it in an air tight container and move it to the freezer!