Creamy and decadent strawberry rhubarb ice cream with bright bursts of fresh fruit. This ice cream is this summer’s theme. Satisfy every sweet tooth and stay cool with this gorgeous dessert.
This is it.
The last of the rhubarb in this year’s season. Of course, my rhubarb is still a youngin’ and just a few days ago sprouted another stalk. Next year’s rhubarb season is going to be good.
I decided that I absolutely had to do a traditional strawberry rhubarb flavor combination as a way to celebrate the season’s end. This was the best decision ever because this ice cream is incredible.
Seriously, the base for this strawberry rhubarb ice cream is super thick and creamy with a velvety vanilla flavor. The strawberries and rhubarb are bright, sweet and tart, and so addictive!
I can have maybe three bowls of strawberry rhubarb ice cream in a day. More, now that I just started watching Scandal on Netflix. I know, I know, I am way behind, but I do that on purpose so I can binge watch on the weekends! (I am on episode 4 of the first season and oh my gosh, it is so good! I love that Henry Ian Cusick and Guillermo Díaz are in the show!)
Anyway, back to this delicioussss strawberry rhubarb ice cream. I finally caved and got myself an ice cream maker because I figured I will be making more ice cream during the summer. (Our air conditioner is broken, so I won’t be able to stand the summer heat in my kitchen if I am baking all day) Plus, I managed to find a brand new one for only $15 – can’t beat that!
Now, go make some super scrumptious ice cream. Your taste buds will thank you!
- 3 cups whole milk
- 1½ cups heavy cream
- 1 cup sugar, divided
- 2 tablespoons corn syrup
- 4 egg yolks
- 1 teaspoon corn starch
- 1 tablespoon vanilla
- 1 cup diced strawberries
- 3 rhubarb stalks, chopped
- ½ cup sugar
- pinch of salt
- In a large pot, mix the milk, cream, ¾ cup of the sugar, salt, and corn syrup together on medium heat. Bring the mixture to a boil for about 1 - 2 minutes, then bring down to a low simmer.
- In a small bowl, mix the egg yolks, the ¼ cup of sugar and corn starch. Slowly add 1 cup of the heated milk to the eggs to bring up the temperature. Mix the eggs back into the pot.
- Mix the contents of the pot constantly until it forms a thick custard. You can test this by dipping a wooden spoon in the mixture, then running your finger down the back of the spoon. If a line where you swipe remains there, the custard is ready. It should take about 5 minutes. Stir in the vanilla.
- Prepare an ice bath - it should be more ice than water. Fill a large freezer bag with the custard and let it rest in the ice bath for about 30 minutes.
- Make the strawberry rhubarb swirl by adding all the ingredients in a medium pot and cook until the rhubarb is soft and a syrup has formed. Mash the strawberries and rhubarb, leaving a couple of small chunks in if you want more texture. Place in a bowl and refrigerate.
- Put the cooled custard in your ice cream maker and prepare according to manufacturer instructions.
- Layer the strawberry rhubarb and ice cream in a container, starting with the strawberry rhubarb mixture. Freeze for an additional 3 - 4- hours.
- *If you do not have an ice cream maker, place the ice cream in a container and place in the freezer. Every 30 minutes for about 3 - 4 hours, mix the ice cream. Be sure to scrape the sides and bottoms to break up the ice crystals. Use am immersion blender if you have one available.