strawberry rhubarb ice cream...

Once again, the weather in Wisconsin is a roller coaster. Today, it is considerably cooler than the 93 degree high we reached yesterday, but i can't complain because it is an absolutely beautiful 65 degree day today! So out of respect for the dwindling down of the summer months, here is a recipe for david lebovitz's strawberry rhubarb ice cream!

{via tasty-yummies}

Strawberry Rhubarb Ice Cream 
  • 4-6 stalks fresh rhubarb
  • 1 cup organic raw sugar, divided in half
  • 1 pint organic strawberries
  • 2 cups of organic half-and-half
  • 1 cup organic heavy cream
  • 4 large brown egg yolks, from local pasture raised chickens
  • 1-2 tablespoons vodka


-Cut off the leaves, ends, etc of the rhubarb and cut into 1/2″ pieces, put in a medium saucepan, add in 1 cup of water and 1/2 cup of raw sugar, simmer for about 5-8 minutes until tender, then drain.
-Place the hulled and washed strawberries in a small bowl and sprinkle with 1/2 cup of sugar, mash slightly w/ fork and leave at room temperature for about 1 hour.
-Puree the rhubarb and strawberry together in blender until smooth and combined.
-Warm the half-and-half in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
-In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
-Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the fruit puree, stirring until cool over an ice bath.
-Chill thoroughly in the refrigerator and churn according to your ice-cream maker’s directions.



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