Rhubarb is delicious warm. Served in a pie or dolloped over vanilla ice cream, the fruit seems to signal the start of spring. But, as the days get hotter, I’ve been looking for ways to get my rhubarb fix without the extra heat. Enter rhubarb ice cream.
I love home made ice cream because you can use only natural ingredients. You can get rid of ugly preservatives and artificial colours and enjoy something totally organic. This is my second batch, after making my first with only rhubarb. Now that cherries are in season, I’m looking forward to having a go with rhubarb and cherry ice cream! What, dear readers, are your favourite ice cream flavours and will you be making your own this summer?
- 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
- 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.
- Whisk egg yolks lightly and set aside.
- In a saucepan combine milk and sugar. Slowly bring to boil.
- Add a ¼ cup of the milk into the egg yolk mixture to bring up the heat.
- Slowly whisk in the rest of the milk mixture and the return to the heat.
- Cook the egg and milk mixture over a low heat until it forms the consistency of custard and coats the spoon.
- 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.
- Combine chilled custard and fruit mix in a bowl and add to ice cream machine.
- Freeze in an ice cream maker to manufacturers instructions.