Why You’ll Love This Recipe
This ice cream delivers a perfect harmony of sweet and tart flavors, making it more interesting than traditional fruit ice creams. The strawberries add natural sweetness while the rhubarb brings a refreshing tang. It’s rich, creamy, and homemade, giving you full control over ingredients and flavor. Plus, it’s a wonderful way to use seasonal produce and impress family or guests with something unique.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh strawberries
rhubarb
granulated sugar
heavy cream
whole milk
egg yolks
vanilla extract
lemon juice
Directions
Wash and chop the strawberries and rhubarb into small pieces.
In a saucepan, combine the fruit with part of the sugar and cook over medium heat until softened and slightly thickened. Remove from heat and let cool, then blend or mash to your desired consistency.
In another saucepan, heat the milk and cream until warm but not boiling.
In a bowl, whisk the egg yolks with the remaining sugar until pale and smooth.
Slowly pour the warm milk mixture into the egg yolks while whisking continuously to temper them.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla extract and lemon juice. Let the custard cool completely.
Mix the cooled fruit puree into the custard base until well combined.
Chill the mixture in the refrigerator for at least 2–4 hours or until very cold.
Churn in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer to a container and freeze for several hours until firm.
Servings and timing
Serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 4–6 hours
Total time: approximately 5–7 hours
Variations
You can add chunks of fresh strawberries at the end for extra texture. For a lighter version, use half-and-half instead of heavy cream. A swirl of strawberry jam or rhubarb compote can create a ripple effect. For a dairy-free option, substitute coconut milk and skip the egg-based custard for a simpler base.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Do not reheat, as this is a frozen dessert.
FAQs
Can I use frozen strawberries and rhubarb?
Yes, frozen fruit works well. Just thaw and drain excess liquid before cooking.
Do I need an ice cream maker?
No, you can freeze the mixture and stir it every 30–60 minutes until smooth, though the texture may be less creamy.
Why is my ice cream icy instead of creamy?
This can happen if the mixture wasn’t churned properly or didn’t contain enough fat.
Can I make this without eggs?
Yes, you can use a no-churn method with whipped cream and sweetened condensed milk.
How do I balance the tartness of rhubarb?
Adjust the sugar to taste and ensure the rhubarb is fully cooked to mellow its sharpness.
Can I add other fruits?
Yes, raspberries or blueberries pair nicely with strawberry and rhubarb.
How long should I chill the base before churning?
At least 2–4 hours, but overnight is even better for best results.
Can I reduce the sugar?
Yes, but keep in mind sugar affects both sweetness and texture.
What does rhubarb taste like?
Rhubarb is tart and slightly sour, which balances well with sweet fruits like strawberries.
How do I know when the custard is ready?
It should thicken enough to coat the back of a spoon without curdling.
Conclusion
Strawberry rhubarb ice cream is a delightful blend of sweet and tangy flavors wrapped in a creamy texture. It’s a refreshing dessert that showcases seasonal ingredients in the most delicious way. Whether enjoyed on a hot day or as a special treat, this homemade ice cream is sure to become a favorite.
PrintStrawberry Rhubarb Ice Cream
A creamy strawberry rhubarb ice cream that perfectly balances sweet strawberries with tart rhubarb. This refreshing homemade dessert is smooth, rich, and full of seasonal flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours
- Yield: 4-6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
- fresh strawberries
- rhubarb
- granulated sugar
- heavy cream
- whole milk
- egg yolks
- vanilla extract
- lemon juice
Instructions
- Wash and chop strawberries and rhubarb into small pieces.
- Cook fruit with part of the sugar over medium heat until softened and slightly thickened, then cool and blend or mash.
- Heat milk and cream in a saucepan until warm but not boiling.
- Whisk egg yolks with remaining sugar until pale and smooth.
- Slowly pour warm milk mixture into egg yolks while whisking to temper.
- Return mixture to the pan and cook over low heat, stirring until thick enough to coat a spoon.
- Remove from heat and stir in vanilla extract and lemon juice, then cool completely.
- Mix fruit puree into the custard base until well combined.
- Chill in the refrigerator for 2–4 hours until very cold.
- Churn in an ice cream maker until soft-serve consistency, then freeze until firm.
Notes
- Add fresh strawberry pieces for extra texture.
- Use half-and-half for a lighter version.
- Create a swirl with strawberry jam or rhubarb compote.
- For dairy-free, use coconut milk and skip the custard base.
- Store in freezer for up to 2 weeks.
- Let sit at room temperature briefly before scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 26 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 140 mg
