Home made strawberry and rhubarb ice cream
Serves: 10 to 12 servings
  • 2 cups of diced rhubarb
  • 2 cups of diced strawberries
  • ½ cup honey
  • ¼ cup sugar
  • 3 large, organic egg yolks
  • ⅔ cup whole milk
  • 1 cup heavy cream
  1. In a sauce pan, combine the rhubarb, strawberries, honey and 1 tbs of water and cook over a low heat until the fruit release their juices. Stir frequently until the fruit starts to reduce and a jam-like consistency and then remove from the heat.
  2. Whisk egg yolks lightly and set aside.
  3. In a saucepan combine milk and sugar. Slowly bring to boil.
  4. Add a ¼ cup of the milk into the egg yolk mixture to bring up the heat.
  5. Slowly whisk in the rest of the milk mixture and the return to the heat.
  6. Cook the egg and milk mixture over a low heat until it forms the consistency of custard and coats the spoon.
  7. Pour the custard into a bowl and leave in the fridge for a couple of hours to chill down.Do the same with the rhubarb and strawberry mix.
  8. Combine chilled custard and fruit mix in a bowl and add to ice cream machine.
  9. Freeze in an ice cream maker to manufacturers instructions.
Nutrition Information
Serving size: 1 cup
Recipe by Fruit Share at https://www.fruitshare.ca/home-2/tips-tricks-harvesting-fruit/recipes-preserves/rhubarb-recipes-preserves-delicious-ideas/home-made-strawberry-and-rhubarb-ice-cream/