This Strawberry ice cream with drunken rhubarb is tart and sweet at the same time, has a beautiful light pink color and a lovely creaminess with juicy chunks of fruit. Recipe developed for the group #CDNFoodCreatives.
When I was a kid I did ballet for 6 years, and I loved it. I used to wait impatiently for the days when I had class, and I was so proud at the end of the year to invite my parents and other members of my family to the rehearsal. It was usually held in a fancy teatro, live theater, the one with the wood chairs, a stall and balconies, and that looked huge and frightening to a bunch of small girls dancing on the stage. Of course, in those years, my dream was to become an étoile, a professional ballet dancer, but I got over it eventually 😉 .
In my prepubescent years I was not as slim as ballet standards would have liked. I mean, I wasn't overweight, I had just cute puffy cheeks and a belly. That is, I did not have the structure of a ballet dancer, so after six years, when I realized my dream wasn't going to happen, I stopped. My "problem" was that I've always loved sweets. I was born with a sweet tooth and from breakfast, to snack time, to -sometimes- after supper treat, a sweet has always made me happy. I hardly ever had any processed sweets, though, mostly my mother creations, or pane e nutella (nutella on toast) or pane e zucchero from my grandma (a simple slice of bread lightly wet in water and sprinkled with granulated sugar). In the summer, after my ballet classes, my treat was gelato. Fragola e Cioccolato (Strawberry and Chocolate), in a cone, were my flavors. And strawberries were my favorite fruit. I had to wait late April/May, though, to finally have some, and they had a short life, by the end of June they were already gone. In my family fruit and vegetables were only eaten seasonal, there were no strawberries in the winter, or fall, or late summer. For the reason of having a short appearance in my life, I tended to over eat them. My mother likes to recall one episode when I was a child, where she took me to the doctor thinking I had measles, only to be told I had eaten too many strawberries and developed an allergic reaction 🙂 . Now I'm more cautious, I know when to stop, but strawberries still remain my favorite fruit.
Rhubarb is a different story, I had never seen the plant, nor eaten it, before coming to Canada few years ago. Rhubarb, in my childhood, was only associated with some caramelle al rabarbaro (rhubarb candies), that some grown ups ate and that made me squint. Now it is a flavor I've come accustomed to love, especially when paired with strawberry, and look forward to seeing it in the Farmer's Markets and growing in my in-laws' backyard.
So when the #CDNFoodCreatives Group, which I am proudly part of, had for their May theme Strawberries, I knew I had to blend strawberry and rhubarb together. Too good not to.
How to make Strawberry Ice Cream (with drunken rhubarb):
You need fresh strawberries and rhubarb, of course. Milk and whipping cream, a couple fresh organic free-range eggs, some sugar, and red wine. Yes, in this recipe, the rhubarb gets a little drunk, lol. The added red wine and sugar while the rhubarb is simmering in the saucepan until tender, develops a beautiful and flavorful syrupy liquid. After it cooled off a bit, we blended it with the strawberries and then into the custard mixture. The look and the smell was already delicious.
In the ice cream maker it goes, and after churning for a while here it is, your Strawberry Ice Cream with drunken Rhubarb: beautiful light pink color, a lovely creaminess, with juicy chunks of fruit. We did the taste test right away, when it was still creamy and before it rest in the freezer: tart and sweet at the same time, super delicious!
In a waffle cone is fantastic, but if you don't want your strawberry ice cream in a cone, here's a cup for you.
Song of the day: "Shine a light" by Banners.Print
- 1 cup strawberries
- 1 cup rhubarb
- 2 cups whipping cream
- ¼ cup 1% milk
- 2 egg yolks
- ½ cup sugar + 2 Tbsp
- 2 Tbsp red wine
- Combine milk and whipping cream in a heavy saucepan over medium-high heat. Heat milk mixture to 180° F or until tiny bubbles form around edge (do not boil).
- Combine ½ cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk.
- Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° F (about 2 minutes), stirring constantly.
- Let custard cools completely, stirring occasionally.
- Combine 2 Tbsp of sugar, rhubarb, and wine in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy. Remove from heat; let stand 10 minutes.
- Combine rhubarb mixture and strawberries in a blender; process until smooth.
- Stir rhubarb mixture into custard mixture.
- Pour custard/rhubarb/strawberry mixture into the ice cream maker and churn until desired thickness (at least 15-20 minutes).
- Scoop ice cream into a container, cover with a plastic wrap and put in the freezer.
Thanks so much to the host, Amanda of The Cinnamon Scrolls, for putting this #CDNFoodCreatives group together. Scroll down for the links to the other amazing recipes featuring Strawberries.
- Cheesecake Stuffed Strawberries by Food Mamma
- Chocolate Cupcakes with Chocolate Covered Strawberries by 365 Days of Easy Recipes
- Dark Chocolate Strawberry Oatmeal Pancakes by She Bakes Here
- Rituals + Strawberry, Rhubarb, Ginger Shrub by Eating Niagara
- Roasted Beet & Strawberry Salad by A Pretty Life
- Simple Macerated Strawberries by She Loves Biscotti
- Strawberry Cheesecake Popsicles by Homemade & Yummy
- Strawberry Ice Cream with Drunken Rhubarb by Sugarlovespices
- Strawberry Rhubarb Crumble with Toasted Almonds by Crumb Kitchen
- Strawberry-Rhubarb Streusel Buns by Crumb: A Food Blog
- Strawberry Rolls with Basil Cream by The Cinnamon Scrolls
- Strawberry Shortcake with Lavender Lemon Cream by My Kitchen Love
- Strawberry Streusel Shortbread Bars by The Bluenose Baker
- Strawberry Vanilla Cream Tart by Tiny Sweet Tooth
- Yogurt Cake with Roasted Strawberries and Rhubarb by Making Healthy Choices
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