Strawberry Rhubarb Ice Cream: A Sweet and Tart Treat

Why You’ll Love This Recipe

This Strawberry Rhubarb Ice Cream combines two classic summer flavors—strawberry and rhubarb—into a creamy, indulgent treat. The richness of the vanilla ice cream base, made with a custard-style mixture, creates a smooth and creamy texture, while the strawberry and rhubarb compotes add a burst of fruity freshness. The contrasting sweet and tart flavors make each bite exciting and refreshing. Plus, making it at home ensures you have complete control over the quality of the ingredients, resulting in a much more flavorful and satisfying ice cream.

Ingredients

For The Ice Cream Base

• 3 cups half-and-half cream
• 1 cup heavy cream
• 8 large egg yolks
• 1 ¼ cups sugar
• 1 teaspoon vanilla extract
• 1 vanilla bean (or substitute with 2 teaspoons vanilla extract)

For The Rhubarb Compote

• 2 cups rhubarb, cut into ¾ inch pieces
• ⅓ cup sugar

For The Strawberry Compote

• 2 lbs fresh strawberries, hulled and cut in half
• ⅓ cup sugar
• Pinch of salt
• ¼ teaspoon vanilla extract
• 1 ½ teaspoon fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare The Ice Cream Base:

1. Heat the Cream: Place the half-and-half and heavy cream into a saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, then remove from heat.
2. Whisk the Eggs and Sugar: In a mixing bowl, whisk the egg yolks until they lighten in color, then gradually whisk in the sugar.
3. Temper the Egg Mixture: Slowly add small amounts of the hot cream mixture to the egg yolks to temper them. Add about ⅓ of the cream at first. Then, pour in the remainder of the cream mixture, stirring constantly.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens slightly and coats the back of a spoon (170–175°F).
5. Cool the Custard: Pour the custard into a container and allow it to cool to room temperature for about 30 minutes. Stir in the vanilla extract and the scraped vanilla bean seeds (or use 2 teaspoons of vanilla extract instead of the vanilla bean).
6. Refrigerate: Refrigerate the custard mixture for 4–8 hours or until it reaches a temperature of 40°F or below.

Prepare the Rhubarb Compote:

1. Cook the Rhubarb: In a medium saucepan, stir the rhubarb pieces and ⅓ cup sugar. Let it sit off the heat for about 10 minutes to allow the rhubarb to release some of its liquid.
2. Simmer: Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and let it simmer, stirring occasionally until the rhubarb breaks down, about 5 minutes. Remove from heat and let it cool. Set aside.

Prepare the Strawberry Compote:

1. Cook the Strawberries: In a small saucepan, combine the strawberries, ⅓ cup sugar, a pinch of salt, and 2 tablespoons of water. Bring to a simmer over medium heat.
2. Simmer: Stir occasionally until the strawberries begin to break down and the juice thickens, about 15 minutes. Remove from heat and stir in the vanilla extract and lemon juice. Let it cool, then set aside.

Churn and Assemble:

1. Churn the Ice Cream: Pour the cooled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
2. Add the Fruit Compotes: When the ice cream is ready, gently stir in ribbons of the cooled rhubarb and strawberry compotes, adjusting the amount to your taste.
3. Freeze: Transfer the ice cream to an airtight container and freeze for 3–5 hours to firm up before serving.

Servings and Timing

• Servings: 4 cups
• Total Time: 6 hours 30 minutes (including freezing time)
• Prep Time: 30 minutes
• Additional Time: 6 hours (for chilling and freezing)

Variations

• Lighter Version: Swap the half-and-half for a lower-fat milk option or use a dairy-free substitute like coconut milk for a dairy-free version.
• Chocolate Swirl: Add a rich chocolate ganache or cocoa powder to the ice cream base for a chocolatey twist.
• Other Fruit Compotes: You can swap the strawberry or rhubarb for other fruits like raspberries, blackberries, or blueberries for different flavor profiles.
• Nutty Add-ins: Stir in crushed pistachios, almonds, or hazelnuts for added crunch.

Storage/Reheating

• Storage: Store the ice cream in an airtight container in the freezer for up to 1 week. Allow it to sit at room temperature for a few minutes to soften before scooping.
• Reheating: This ice cream is meant to be enjoyed straight from the freezer. If it becomes too hard, let it soften for a few minutes before serving.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can make this ice cream without an ice cream maker. After mixing the base and fruit compotes, place the mixture in a shallow dish and freeze. Stir every 30 minutes for the first 2 hours to break up any ice crystals and ensure a smooth texture.

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but make sure to thaw it before making the compotes to get the best texture and flavor in the fruit mixture.

How long does this ice cream last in the freezer?

This ice cream will stay fresh for up to 1 week when stored in an airtight container in the freezer.

Can I use store-bought vanilla extract instead of a vanilla bean?

Yes, you can substitute the vanilla bean with 2 teaspoons of high-quality vanilla extract.

Can I make this ice cream vegan?

Yes, you can make this recipe vegan by using coconut milk or almond milk in place of the heavy cream and half-and-half. Also, replace the eggs with a vegan egg substitute or omit them for a custard-free base.

Conclusion

This Strawberry Rhubarb Ice Cream combines the best of both worlds—sweet and tart—into a creamy, dreamy dessert. The vibrant fruit compotes swirl beautifully into the rich, custard-like ice cream base, making each bite a perfect blend of creamy and fruity goodness. Whether you’re enjoying it as a refreshing summer treat or serving it at a dinner party, this ice cream is sure to impress!

Strawberry Rhubarb Ice Cream: A Sweet and Tart Treat

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 30 minutes (including chilling and freezing time)
• Yield: 4 cups
• Category: Dessert
• Method: Ice Cream Maker
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy, homemade Strawberry Rhubarb Ice Cream that balances sweet vanilla ice cream with tangy strawberry-rhubarb compotes. A perfect summer treat!

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Ingredients

3 cups half-and-half cream

1 cup heavy cream

8 large egg yolks

1 ¼ cups sugar

1 teaspoon vanilla extract

1 vanilla bean (or substitute with 2 teaspoons vanilla extract)

2 cups rhubarb, cut into ¾ inch pieces

⅓ cup sugar (for rhubarb compote)

2 lbs fresh strawberries, hulled and cut in half

⅓ cup sugar (for strawberry compote)

Pinch of salt

¼ teaspoon vanilla extract (for strawberry compote)

1 ½ teaspoon fresh lemon juice (for strawberry compote)

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Instructions

1. Prepare The Ice Cream Base: Heat the half-and-half and heavy cream in a saucepan over medium heat, stirring occasionally. Remove from heat once it simmers.
2. Whisk the Eggs and Sugar: In a mixing bowl, whisk the egg yolks until lighter in color, then whisk in the sugar gradually.
3. Temper the Egg Mixture: Slowly add small amounts of the hot cream mixture to the egg yolks to temper them, adding about ⅓ of the cream first, then the remainder.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon (170–175°F).
5. Cool the Custard: Pour the custard into a container and cool for about 30 minutes, then stir in vanilla extract and vanilla bean seeds (or use 2 teaspoons vanilla extract).
6. Refrigerate: Refrigerate the custard for 4–8 hours or until it reaches a temperature of 40°F or below.
7. Prepare the Rhubarb Compote: Cook the rhubarb and sugar in a saucepan for 5 minutes, stirring occasionally until the rhubarb breaks down. Set aside to cool.
8. Prepare the Strawberry Compote: Cook the strawberries, sugar, salt, and water over medium heat for 15 minutes until the strawberries break down. Stir in vanilla and lemon juice, then cool.
9. Churn the Ice Cream: Pour the cooled custard base into an ice cream maker and churn according to instructions until it reaches soft-serve consistency.
10. Add the Fruit Compotes: Gently fold in the cooled rhubarb and strawberry compotes to create a swirl effect.
11. Freeze: Transfer the ice cream to an airtight container and freeze for 3–5 hours until firm.

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Notes

For a lighter version, swap the half-and-half and heavy cream with coconut milk or almond milk.

If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for the first 2 hours to prevent ice crystals.

Substitute the strawberry and rhubarb compotes with other fruits like raspberries or blackberries for different flavors.

Add crushed nuts like pistachios for extra crunch if desired.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 210
• Sugar: 22g
• Sodium: 35mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg