Strawberry Rhubarb Ice Cream
Maybe you are like me and you got a little overly-enthusiastic at the farmers market this spring and bought more rhubarb than you could ever consume in one week...or maybe ever. When faced with the volumes of rhubarb in my fridge that I knew I couldn't go through, I decided to dice and freeze part of it for later. It turns out later came around VERY quickly when I stumbled upon this recipe. Strawberry rhubarb pie is my favorite so the idea of those tart-sweet flavors in something cold and delicious, intrigued me. This recipe is also just a little bit lighter than the traditional ones, but employs the same technique, and is just as delicious as the full-fat stuff. It has the added bonus of not having any of those nasty thickeners that the store-bought stuff has in it. On a hot summer night, what could be better?
Strawberry Rhubarb Ice Cream
Yield: 10 servings (serving size: about 3/4 cup)
Ingredients
2 1/2 cups whole milk
3/4 cup half-and-half
1 cup sugar, divided
3 large egg yolks
2 cups chopped fresh rhubarb
1/3 cup fruity red wine (such as merlot)
3 cups chopped fresh strawberries (about 1 pound)
Procedure:
1. Combine milk and half-and-half in a heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl for 20 minutes or until custard cools completely, stirring occasionally.
2. Combine remaining 1/2 cup sugar, rhubarb, and wine in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy. Remove from heat; let stand 10 minutes. Combine rhubarb mixture and strawberries in a blender; process until smooth. Strain mixture through a sieve over a bowl, pressing with a wooden spoon; discard solids. Stir rhubarb mixture into custard mixture.
3. Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at