Every spring/early summer, there are two rhubarb treats I feel I must make time to create: rhubarb-ade (plain or in soda form) and a type of rhubarb ice cream. Spring just wouldn't be spring without them. Inevitably, there is a heat wave at the beginning of June, and both of these seem to exist for the sole purpose of taking the edge off.
Last year, we whipped up a batch of a simple rhubarb ice cream. It was perfectly tart and creamy. This year, we tried a rhubarb-strawberry ice cream. It turned out much sweeter, less tart, and very strawberry-y. For me, it's impossible to say which was better - any semblance of a real opinion would be completely mood based. However, for Andy, this version rocked his taste buds, and he's sold on this combination.
Here it is! Hurry and make it - only a week left of rhubarb season:
3 cups of chopped rhubarb
1 cup of water
1.5 cups of sugar
1 pint of strawberries
1.5 cups of half and half
1.5 cups of heavy cream
4 egg yolks
1. Bring water, rhubarb, and half cup of sugar to a boil. Once it's boiling, remove from heat. Allow to sit for five minutes. Drain.
3. Combine strawberries and rhubarb together. Mash or blend.
4. Whisk egg yolks with the remaining half cup of sugar.
5. Warm the half and half in a saucepan, stirring constantly so not to burn. When the half and half starts to foam, remove from the heat. Slowly pour this into the yolk mixture, whisking constantly as you pour so that you don't cook the eggs.
6. Once combined, put egg mixture back into saucepan. Warm over low-medium heat, stirring, until the mixture coats the back of the spoon.
7. Remove from heat. Stir in the cream and fruit mixture.
8. Cover mixture and cool. Use ice cream maker to complete.