Description
A creamy, homemade Strawberry Rhubarb Ice Cream that balances sweet vanilla ice cream with tangy strawberry-rhubarb compotes. A perfect summer treat!
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)
Instructions
- 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.
- Whisk the Eggs and Sugar: In a mixing bowl, whisk the egg yolks until lighter in color, then whisk in the sugar gradually.
- 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.
- 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).
- 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).
- Refrigerate: Refrigerate the custard for 4–8 hours or until it reaches a temperature of 40°F or below.
- 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.
- 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.
- 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.
- Add the Fruit Compotes: Gently fold in the cooled rhubarb and strawberry compotes to create a swirl effect.
- Freeze: Transfer the ice cream to an airtight container and freeze for 3–5 hours until firm.
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.
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
