Strawberry Rhubarb Ice Cream with Fresh Basil
This recipe was everything! Strawberry rhubarb pie is probably my favorite pie but let’s be real…when you make an entire pie, you then eat an entire pie. This ice cream at least allows me to spread it out over a few days…if I can make it that long :) Original recipe can be found here.
FOR THE STRAWBERRY RHUBARB SYRUP:
2 cups of fresh strawberries, diced
1 pound of rhubarb, chopped
1/2 cup of sugar
FOR THE ICE CREAM BASE:
3 cups whole milk
1 1/2 cups heavy cream
1 cup of sugar
1 teaspoon cornstarch
4 egg yolks
1 1/2 tablespoons vanilla
INGREDIENTS
In a medium saucepan, bring the strawberries and rhubarb to a simmer over medium heat. Add the 1/2 cup of sugar and stir occasionally. Lower the heat to low and allow to cook down for 15-20 minutes, mashing slightly with a wooden spoon. (If you want chunks you can leave it slightly chunky, if you want it completely smooth you can use an immersion blender or mash even more with the spoon.) Turn the heat off and allow to cool on the stove.
While the strawberry rhubarb mixture is cooling, mix the milk, cream and 3/4 of the cup of sugar together in another pot over medium heat. Bring the mixture to a boil and lower to a simmer.
In a small bowl, mix the egg yolks and the remaining (1/4 cup) sugar. Add the cornstarch.
Carefully take about a cup of the hot milk mixture and very slowly add it to the eggs to temper them. You want to do this super slowly and gradually so the eggs don’t scramble. Once you’ve added that bit of milk, pour the whole thing back into the pot and stir to combine over low heat. Continue to stir for 5-10 minutes, until the mixture thickens into a custard that coats the back of a spoon. Add the vanilla and remove from heat. Place the custard in an ice bath for about a half hour before combining it with the strawberry rhubarb mixture.
Add the strawberry rhubarb custard mixture to your ice cream maker and mix according to manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a large baking dish and stir every few hours until set.
