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Strawberry Rhubarb Ice Cream

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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.

Ingredients

  • fresh strawberries
  • rhubarb
  • granulated sugar
  • heavy cream
  • whole milk
  • egg yolks
  • vanilla extract
  • lemon juice

Instructions

  1. Wash and chop strawberries and rhubarb into small pieces.
  2. Cook fruit with part of the sugar over medium heat until softened and slightly thickened, then cool and blend or mash.
  3. Heat milk and cream in a saucepan until warm but not boiling.
  4. Whisk egg yolks with remaining sugar until pale and smooth.
  5. Slowly pour warm milk mixture into egg yolks while whisking to temper.
  6. Return mixture to the pan and cook over low heat, stirring until thick enough to coat a spoon.
  7. Remove from heat and stir in vanilla extract and lemon juice, then cool completely.
  8. Mix fruit puree into the custard base until well combined.
  9. Chill in the refrigerator for 2–4 hours until very cold.
  10. 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

Find it online: https://thefamilycooking.com/strawberry-rhubarb-ice-cream/