Rhubarb-Strawberry Ice Cream

Yield: 2 Quarts

I love homemade ice cream. It doesn’t have any added thickeners or stablizers and the taste of fresh ingredients shine through. Many of my homemade ice-cream recipes start with a basic vanilla ice cream and then mix in flavors. Rhubarb-Strawberry sauce as an add-in gives this ice-cream a sweet and tart taste.

I use whole milk and real heavy cream to keep the butter fat high. A combination of vanilla extract and vanilla bean add a boost of flavor and make this ice cream subtley complex. Then I add in some Rhubarb Strawberry Sauce. It’s that simple

I use an ice cream maker to churn the ice-cream. Any ice-cream maker will work, or there are a number of videos on YouTube to follow if you don’t have an ice-cream maker.

Ingredients

Base:
1 Cup Whole Milk
2 Cups Heavy Cream
3/4 Cup Sugar
1/8 teaspoon Salt
1 Tablespoon Vanilla Extract
1 Tablespoon Vanilla Bean Paste*

Add In:
1 Cup Rhubarb Strawberry Sauce, refrigerated

*If not available, you can either scrape the seeds from the inside of a vanilla bean, or double the vanilla extract in place of the vanilla bean paste.

Instructions

  1. Combine milk, cream, sugar, salt and both types of vanilla into a large mixing bowl; preferrably one with a lid. Whisk until sugar and salt combines into the liquids.
  2. Chili for 2-6 hours or overnight. Just before placing in ice-cream maker, stir in the Rhubarb Strawberry Sauce.
  3. Place ingredients into an ice-cream maker and follow manufacturers directions, or use alternate churning method.
  4. Can serve immediately, or freeze for firmer ice-cream.
  5. To store: Place ice-cream in a freezer-safe container and keep in the freeezer.

Notes:

  1. In a hurry? Place the mixture in the freezer for 1/2 hour and then move to the refrigerator for 1/2 hour.
  2. Other fruit sauces or mashed fruits in simple syrups can be used in place of the Rhubarb Strawberry Sauce.

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