1½ cups fresh strawberries, chopped into ¼-inch pieces
¾ cup granulated sugar
pinch of kosher salt
squirt of lemon juice
1 cup 35% (whipping) cream
1 cup 18% (half-and-half) cream
Takes ,
serves 8.
Instructions
Trim the tops of the strawberries and rhubarb then chop into ¼-inch pieces. Reserve ½ cup of the strawberries to the side. Place the rest of the chopped fruit into a medium saucepan with the sugar, lemon juice and salt. Bring to a simmer on low heat and cook, mashing the mixture occasionally with a potato masher or fork until the fruit breaks down and gets jammy.
Scrape into a bowl and refrigerate a couple of hours until well chilled. Once the cooked fruit mixture is cold and has the consistency of jam, whisk together with creams.
Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. 10 minutes before it's done, add the reserved fresh strawberries. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.
Strawberry Rhubarb Ice Cream
Ingredients
1½ cups fresh rhubarb, chopped into ¼-inch pieces
1½ cups fresh strawberries, chopped into ¼-inch pieces
¾ cup granulated sugar
pinch of kosher salt
squirt of lemon juice
1 cup 35% (whipping) cream
1 cup 18% (half-and-half) cream
Directions
Trim the tops of the strawberries and rhubarb then chop into ¼-inch pieces. Reserve ½ cup of the strawberries to the side. Place the rest of the chopped fruit into a medium saucepan with the sugar, lemon juice and salt. Bring to a simmer on low heat and cook, mashing the mixture occasionally with a potato masher or fork until the fruit breaks down and gets jammy.
Scrape into a bowl and refrigerate a couple of hours until well chilled. Once the cooked fruit mixture is cold and has the consistency of jam, whisk together with creams.
Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. 10 minutes before it's done, add the reserved fresh strawberries. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.
Strawberry Rhubarb Ice Cream
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A wondrously flavourful ice cream blended with freshly picked strawberries and tangy rhubarb…
STRAWBERRY RHUBARB ICE CREAM is the perfect treat for a warm summer day!
This recipe offers lots of wonderful flavours. We’re especially proud of the way it puts two of our favourite fresh seasonal ingredients to work to create something sweet and scrumptious. No surprise we’re talking about the classic strawberry and rhubarb combo we so love. We know you’ll love this recipe as much as we do. There’s nothing quite so captivating as homemade STRAWBERRY RHUBARB ICE CREAM.
Here are few tips on how we make it:
This pic of the ingredients you’ll need make this whole process look really easy. Guess what? Is it – hurray! We suggest using home or locally grown RHUBARB if you have some handy. It’s be perfectly crisp and extra-tangy which is always preferred. Same with the STRAWBERRIES – try to find some at a local “you-pick” farm. Ideally your berries are freshly picked and super-sweet. This tangy meets sweet flavour combo it key!
If the strawberry rhubarb combo is what brought you here don’t forget to check out some of our other recipes that pair these two powerhouse ingredients. Try our STRAWBERRY RHUBARB CRISP, our wonderful GALETTE and then, this recipe for STRAWBERRY RHUBARB JELLY!
One thing we found during the testing of this recipe is the heightened flavour profile that developed as a result of us cooking off the strawberries and rhubarb along with sugar and a squeeze of lemon juice. This created a simple compote that once cooled, was added to the cream to create the base for this homemade ice cream recipe.
Nice thing about this recipe is that you can make the cooked fruit well in advance. We suggest preparing it perhaps the day before. You can then refrigerate it before you begin. This will help churn up an ice cream with balanced flavours and colour.
There’s also something about pure pink ice cream that goes deep into the best part of your childhood. It reminds us of digging into the thick stripes of strawberry out of the tub of Neapolitan.
Final thoughts on this wonderful recipe go to other summer sweets that also may be of interest. This RHUBARB PIE is a family favourite and so are these STRAWBERRY HAND PIES. Best news of all – our STRAWBERRY RHUBARB ICE CREAM would be perfect served on the side of each!
Who’s up for a bowl of Strawberry Rhubarb Ice Cream? Yay!
1½ cups fresh strawberries, chopped into ¼-inch pieces
¾ cup granulated sugar
pinch of kosher salt
squirt of lemon juice
1 cup 35% (whipping) cream
1 cup 18% (half-and-half) cream
Directions
Trim the tops of the strawberries and rhubarb then chop into ¼-inch pieces. Reserve ½ cup of the strawberries to the side. Place the rest of the chopped fruit into a medium saucepan with the sugar, lemon juice and salt. Bring to a simmer on low heat and cook, mashing the mixture occasionally with a potato masher or fork until the fruit breaks down and gets jammy.
Scrape into a bowl and refrigerate a couple of hours until well chilled. Once the cooked fruit mixture is cold and has the consistency of jam, whisk together with creams.
Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. 10 minutes before it's done, add the reserved fresh strawberries. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.
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