Rhubarb & Strawberry Ice Cream
Summer came screaming in like an out-of-control freight train around here. We had our first official heat wave (three days or more in a row with 90+ degree temperatures) in the first week of June which is some sort of record, I believe. The beautiful fragrant old garden roses have already come and gone. Last summer was cold and wet. This summer apparently is lining up to be hot and dry (except for today’s lovely soft rain). Me thinks the ice cream churner is going to be getting a lot of use these next few months. What a shame. It is a burden I will try to bear with grace.
First stop on the seasonal scoop tour is Rhubarb & Strawberry Vanilla Ice Cream. I realize these two wonderful earl summer ephemerals may be slipping away from the farmers market stalls, but hopefully you can find a pint of berries and a bunch of stalks to give this recipe a go. It’s so creamy and fruity; the perfect early summer cool-down.
On another note, I have to say thank you to several of you who have really been so good to reach out to me – via lovely comments in the last post, thoughtful emails, or even in-person visits at the farmers market – letting me know how much you appreciate the blog. It’s been a challenge keeping up with all my passions (turns out there is a bottom to the creative juices in this vessel) and having your words of encouragement has meant a lot to me. I feel rejuvenated and already have several new recipes in the works to keep us all well-fed as the summer progresses. Thank you, dear friends!
Rhubarb & Strawberry Vanilla Ice Cream
A Straight from the Farm Original
3/4 C. sugar
1 C. whole milk (raw if possible)
1/4 t. salt
1 vanilla bean, split and scraped
3 egg yolk, lightly beaten
3/4 C. rhubarb coulis
1 1/2 C. heavy cream
1 C. finely diced fresh strawberries
1/4 C. sugar
Combine sugar, milk, salt, and scraped vanilla bean and pods in a saucepan over low heat. Stir until the mixture just begins to steam and simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return everything to the saucepan. Heat until thickened, about 5 minutes, but be careful not to boil. Remove from the heat, and pour into a chilled bowl. Stir in the rhubarb coulis and refrigerate for at least two hours or overnight.
Using a slotted spoon, fish out the vanilla pods from the chilled custard. Whip the heavy cream until it forms soft peaks and gently fold into the custard mixture. Pour into an ice cream maker, and freeze according to manufacturer’s directions. Meanwhile, combine the diced strawberries with the remaining sugar and set aside.
When ice cream is done churning, scoop out into a container with a lid. Fold in the strawberries while ice cream is still soft. Cover container tightly and place in freezer to firm up, about 3-4 hours.
(makes 1 quart)