Oct 1, 2021

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

Creamy strawberry rhubarb ice cream with fresh fruit. Pleasant in summer days, with fantastic taste and aroma, is a real refreshment for hot days. Follow recipe.

Ingredients: simple, total time: 60 min.

Strawberry Rhubarb Swirl:

Preparation:

In a large pot, mix the milk, sour cream, 150 g sugar, and corn syrup over medium heat.
Bring the mixture to a boil for about 1–2 minutes, then bring it to a boil.
In a small bowl, mix egg yolks, 50 g sugar and cornstarch.
Gradually add 250 ml of heated milk to the eggs to raise the temperature.
Stir the eggs back into the pot.
Stir the contents of the bowl constantly until you get a thick cream.
You can do it to test with dipping a wooden spoon into the mixture and then running your finger down the back of the spoon. If the line you draw on stays there, the cream is ready. It should take about 5 minutes.
Stir in the vanilla.

Prepare an ice bath — there should be more ice than water.

Make a strawberry rhubarb — by adding all the ingredients to a medium saucepan and cook until the rhubarb softens and a syrup forms.

Mash the strawberries and rhubarb, leaving a couple of small pieces if you want more texture.
Put in a bowl and cool.
Put the cooled cream in the ice cream maker and prepare according to the manufacturer's instructions.
Add strawberry rhubarb and ice cream in a bowl, starting with a mixture of strawberry rhubarb.
Freeze for another 3–4 hours.

Buon appetito!

NOTE:

If you do not have an ice cream maker, put the ice cream in a bowl and put it in the freezer. Stir the ice cream every 30 minutes for about 3–4 hours. Be sure to scrape the sides and bottom to break up the ice crystals. Use an immersion blender if you have.
Keep Ice Cream for up to 10 days in an airtight box in the freezer.