Rhubarb is one of the delights of Spring, and I always try to incorporate it into Easter dinner. Last year I made Rhubarb Tarts, so I had to come up with something different this year. I’m spending some time on the other side of the state in a small Lake Michigan town. As is tradition, I always bring my ice cream maker when I come over this way. I probably could have made straight rhubarb ice cream, but I decided it was easier to just alter my strawberry ice cream recipe to include rhubarb. I was very happy with the result and will be making this ice cream until fresh rhubarb is no longer available.
- 8 Stalks of Fresh Rhubarb- washed, stems removed, and cut into 1/2 inch pieces
- 3/4 Pint Fresh Strawberries (1.5 Cups)
- 1.5 Cups Sugar
- 1.5 Cups of Heavy Cream
- 1.5 Cups of Half and Half*
- 4 Egg Yolks
*You can use fat free half and half if you want to save a few fat calories.
Add rhubarb and 1/2 cup of sugar to a medium saucepan, add enough water to cover. Bring mixture to a boil, reduce heat and allow to simmer for about 10o minutes until rhubarb is tender. In the meantime, put strawberries in a medium bowl and add remaining cup of sugar – toss until sugar is incorporated. Drain water from cooked rhubarb and add warm rhubarb to strawberry and sugar mixture – toss again and pour mixture into a blender. Blend strawberry rhubarb mixture until pureed- set aside. Add heavy cream to a large mixing bowl and set aside. Heat half and half to just below a boil. In the meantime, beat egg yolks in a medium bowl. Temper the egg yolks by adding hot half and half to bowl of yolks one large spoonful at a time – whisking constantly. Continue this process until the temperature of the egg yolks is close to the temperature of the remaining half and half. Pour egg yolk mixture into saucepan with remaining half and half and heat, stirring constantly, until mixture thickens enough to coat a spoon. Position a mesh strainer or sieve over the bowl of heavy cream and pour yolk mixture through strainer into cream – discard any solids left in strainer. Position bowl over an ice bath and add pureed strawberry rhubarb to cream mixture allow to cool completely (place in refrigerator if necessary). When mixture is chilled, add to ice cream maker and prepare according to manufacturer’s instructions. Serve plain, over pound cake, or drizzled with strawberry ginger sauce.