Rhubarb and Strawberry Ice Cream

Strawberry Rhubarb Ice Cream

Ingredients:

• 1 cup fresh strawberries, hulled and chopped
• 1 cup chopped rhubarb
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the strawberries, rhubarb, and half of the sugar. Cook over medium heat until the fruit is soft and releases its juices. Remove from heat and let it cool.
2. In a separate saucepan, heat the cream, milk, and the remaining sugar until it simmers. In a bowl, whisk the egg yolks. Slowly pour in a cup of the hot cream mixture into the eggs, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream mixture.
3. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and let it cool slightly.
4. Strain the strawberry-rhubarb mixture to remove any chunks. Stir the fruit mixture into the cream mixture. Add the vanilla extract and stir well.
5. Cover the mixture and refrigerate until chilled, preferably overnight.
6. Pour the ice cream base into an ice cream maker and churn according to manufacturer’s instructions. Transfer the churned ice cream to a container and freeze until firm.
7. Serve the strawberry rhubarb ice cream in bowls or cones and enjoy the sweet and tangy flavors!

Indulge in the delightful combination of fresh strawberries and tangy rhubarb with this homemade ice cream. The creamy texture combined with the fruity flavors makes it a perfect treat for hot summer days. This recipe is a great way to use up seasonal produce and create a refreshing dessert that everyone will love.

source = cookienameddesire.com