Rhubarb & Strawberry Ice Cream

June 9, 2010 at 9:20 pm 12 comments

Rhubarb strawberries eggs and 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. 

Rose and strawberries

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. 

Rhubarb and Strawberry Vanilla Ice Cream

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!

Icy scoop of ice cream

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)


Entry filed under: Recipes, Sweet Treats. Tags: , , , .

Rhubarb Macarons New Mt. Airy Farmers Market {Philly}

12 Comments Add your own

  • 1. Nourishing Words  |  June 9, 2010 at 10:33 pm

    Your beautiful rhubarb recipes have inspired me to plant my own rhubarb this year. As always, your creative twist and stunning photography make me remember your recipes for weeks, tell friends and even get a little adventuresome in the kitchen myself. Thanks!

    • 2. Jennie  |  June 10, 2010 at 6:58 am

      That’s wonderful to hear! I can’t wait for you to enjoy the bounty of rhubarb in the years to come (the stuff lives forever so put it some place you won’t need to use for a long time). And thanks for the sweet words; glad to know I’m succeeding in my mission. 🙂

  • 3. Jayme  |  June 9, 2010 at 11:31 pm

    I simply love your blog and really enjoy your flicker site as well. Your photos are stunning and you passions shine through!

    I have been inspired to try and take photos myself and to blog some of my recipes and ideas too.

    Thank you so much for sharing all you have.



    *Passionate Foodie Fiend*

    • 4. Jennie  |  June 10, 2010 at 6:59 am

      Thank you, Jayme! I’m so glad you’ve taken up food blogging too. I’ll have to stop over and see what you’ve got cookin’. 🙂

  • 5. Food-Fitness-FreshAir  |  June 10, 2010 at 6:38 am

    Just picked some rhubarb and got some free strawberries from my work. I was thinking up ways to use them together other than the crisp combo I just recently did. This sounds great….now I just need the ice cream maker!

    • 6. Jennie  |  June 10, 2010 at 7:01 am

      FFFA – Trust me, investing in a little Cusine Art ice cream maker is well worth it in the muggy Philly summertime. But if it’s not in the budget, I’m pretty sure you could get away with making this just in your freezer, just mix it once an hour until it firms up enough that mixing isn’t easy anymore. Try it and let me if it works. 🙂

  • 7. Eric  |  June 10, 2010 at 9:16 am

    Rhubarb & strawberry ice cream sounds very refreshing. Love the photography by the way 🙂

  • 8. sunflowercreationshome  |  June 11, 2010 at 8:15 am

    Thank you for inspiring me to make icecream! Can’t wait to give it a try.

  • 9. tom | tall clover farm  |  June 11, 2010 at 10:17 am

    Nice post! I love ice cream and make it regularly. I’ve worked my way through various ice cream makers from hand cranks to electric, supply-your-own-ice types, and my current favorite the pop-the-insert-in-the-freezer-first type like Cuisinart’s, which you can get for around $40. Deal!

    Love all your rhubarb recipes and I just posted a couple myself. You might be interested in one of my favorite rhubarb ice cream recipes: Roasted Rhubarb Vanilla Bean Ice Cream

  • 10. shayma  |  June 13, 2010 at 8:47 pm

    a huge fan of your blog and all your photos, Jennie. and obviously, a huge fan of rhubarb 🙂 shayma

  • 11. Rhonda  |  June 26, 2010 at 5:19 pm

    Gorgeous photos. I’m just a little jealous.
    I am glad someone else knows it is hard to keep up the blog/go out and do something bloggable balance. Hang in there.

  • 12. "full article"  |  October 12, 2013 at 12:10 pm

    “full article”

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