Tuesday, June 10, 2014

Sassy Sweets: Roasted Strawberry Rhubarb Ice Cream

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I made this ice cream 2 weeks ago when we got rhubarb for the first time at our farmer's market but thought that May might be a bit too early to be feeding you ice cream.  Or, you could be like me and agree that ice cream is right basically anytime of the year, as long as it has the right ingredients! The ice cream is cool and complex.  It's not really sweet; in fact, we refused the urge to add more sugar on the premise that John prefers it.

John is a rhubarb addict.  I swear.  The minute you see rhubarb in the stores or in our farmer's market, that's all he can talk about "rhubarb syrup, rhubarb pie, rhubarb EVERYTHING".  His mouth is just geared towards more tart foods and I think since rhubarb is hyper-seasonal, there is no way he's going to pass up rhubarb season without cramming as much of it into his mouth as possible.

The first few years we were together, I never knew about his rhubarb obsession.  But now that we've lived together for about 2 years, it's hard to hide these types of things from each other (he's also learned plenty about me!).  So expect to see more rhubarb posts in the next few weeks.  If that's not your thing, take out the rhubarb and make this ice cream just with strawberries.  It won't disappoint!!
Roasted Strawberry Rhubarb Ice Cream (adapted from Jenni's Ice Cream Cookbook)
Serves:  8 (2 quarts)
16 ounces strawberries
3 rhubarb stalks
1/4 cup balsamic vinegar
1/2 cup sugar
1 tablespoon vanilla extract
1 1/2 cups whole milk
1/2 cup buttermilk
1 1/2 cups heavy whipping cream

Preheat the oven to 400 degrees F.  Slice strawberries in half.  Trim rhubarb and then cut into 1/2 inch pieces.  In a 9x13 baking pan, add strawberries and rhubarb in one layer.  Drizzle with balsamic vinegar.  Bake 15-20 minutes, until the rhubarb pieces are soft and tender (I find they take longer than the strawberries).

Divide the fruit into thirds and keep the balsamic vinegar.  Puree two-thirds of the mixture with the leftover balsamic vinegar and pour it into a large bowl.  Whisk in sugar and vanilla.  The mixture should be syrupy.  If it is not, put it in a saucepan on low, stirring constantly, for 10-15 minutes until the mixture is syrupy (it should coat the back of a metal spoon).  Ours was syrupy without this added step.

Whisk the whole milk, buttermilk, and heavy whipping cream into the pureed fruit mixture until it is fully blended together.  Following your ice cream manufacturer's directions, make the ice cream.  Place the remaining 1/3 of the fruit into the ice cream 3-5 minutes before it is finished.  Then, store it in an airtight container in the freezer for at least 4 hours before serving.

Until the next time my oven is on... 


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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