Strawberry Rhubarb Ice Cream
get your ice cream maker out!
Last week I made this DELICIOUS homemade ice cream using rhubarb I bought at the farmers market and strawberries we grew. If you’re a strawberry rhubarb pie fan, you’re going to love this. When I posted this on social last week, I asked, “Does anyone want me to develop this recipe? Will you actually make it? Should it be in the newsletter?”. And what I received back was a resounding YES, YES and YES from many of you. So I fully expect to hear how it goes via comments here, comments on IG and even better photos of your beautiful ice cream. The recipe is at the bottom of this newsletter and is visible to paid subscribers.
Some tips
Here are my tips for success. Honestly, the recipe is simple and easy, but since most of us are not likely making homemade ice cream all that often, these pointers may help.
Plan in advance: All the elements need to be really cold. This is because the faster the custard goes from liquid to frozen, the better your ice cream texture will be-less ice crystals. And the bowl of your ice cream maker likely has to be frozen ahead of time. So make the custard, make the swirl and freeze the bowl the day before. I even put the metal loaf pan I store my ice cream in, in the freezer for a few hours before I churn the ice cream.
Use high quality ingredients: There’s not much too this recipe, so the flavors of each element really shine through and the sum is equal to all the parts. I personally use organic dairy, pasture raised eggs, and in season strawberries that I buy locally (or grow). It all adds up and makes a big difference.
Vanilla: You can totally use a good quality pure vanilla extract. But I make mine with vanilla paste and the flavor is pretty outstanding. You could also scrape the seeds out of a vanilla pod. The recipe calls for 1 teaspoon extract. If you use paste I’d go with 1 teaspoon and if you use a bean I’d go with half a bean.
Storage container: My favorite way to store homemade ice cream is in a metal loaf pan. But you could use any kind of container that can fit about 1 quart and can go in the freezer. You can keep your ice cream frozen for about 2 weeks…but I doubt this will last that long.
Makes about 2 pints
Timing: leave time for the ice cream base and swirl to chill for at least 4 hours. Make sure your ice cream maker bowl is frozen if necessary.