roasted strawberry rhubarb ice cream
Can you tell that strawberry rhubarb is a big deal over here? Seriously one of the best flavour combos of all time, especially when they're roasted together to really bring out their flavours. Although I must say that I'm not a huge fan of roasting strawberries unless they're local ones....the California ones the grocery stores carry the rest of the year just aren't the same! Honestly they just taste like disappointment. Ha! Which is why I go a bit strawberry crazy for a very short period of time.
You might remember my roasted strawberry ice cream from last year...and this is the same deal, but with some rhubarb thrown in. Obviously you can leave out the strawberries, or the rhubarb, or add in a different berry! You'll just want to adjust the sugar a little since the tartness/sweetness level might be a bit different. Honestly, this is one of my favourite Summer treats, as nothing is quite as good as eating ice cream on a deck on a warm, Summer evening.
ROASTED STRAWBERRY RHUBARB ICE CREAM
recipe: Kelsey Siemens
ingredients:
roasted strawberry rhubarb mixture (see below for recipe!)
1/2 cup sugar (or to taste - may want a bit more if strawberries aren't super sweet!)
1 cup milk
1 1/2 cups heavy cream
5 egg yolks
1 tsp vanilla
1/8 tsp salt
directions:
*First roast your strawberries and rhubarb (see recipe below). This mixture must be completely cooled, and better yet chilled in the fridge before you start the ice cream!
In a medium saucepan, add remaining amount of sugar, milk, cream, egg yolks, and salt. Heat on medium-high and whisk constantly. Bring the mixture to 160 degrees F (so that your yolks are safe), or until you can run your finger through the custard on the back of a coated spoon and it stays in place - about 10 minutes. Allow the custard mixture to cool to room temperature or cooler.
*I like to fill my sink with a bit of cold water and ice cubes, and place the custard saucepan into the sink to help it cool faster.
Mash or puree your strawberries and rhubarb pieces - I mashed mine so that I'd still have a few little chunks left in the ice cream. Careful that they're aren't too big, as they might clog your ice cream machine. Or leave out some of the whole pieces, and mix them in once the ice cream has formed.
Mix the strawberries, rhubarb, and custard mixture together, and pour into your ice cream machine, following it's instructions. Place in an airtight container in the freezer for a couple hours before serving (or serve it as soft-serve!).
roasted strawberries and rhubarb
ingredients
3/4 lb strawberries, hulled and halved
3/4 lb rhubarb, chopped into half inch pieces
2-3 tablespoons sugar
directions
Preheat oven to 375 degrees F. Place fruit onto a 9x13 baking sheet with a rim, or a 9x13 glass baking dish, sprinkle with sugar, and roast until soft and juicing, about 15-25 minutes. Stir once or twice while cooking.
Allow to fully cool before using.