Rhubarb and Strawberry Ice Cream
Although in ancient times, Rhubarb passed through the ports of Aleppo and Smyrna for the usage of medicine by the Greeks and Turks, it was the Brits that discovered this non-fruit Herb to have just the right tartness to enhance the baking of sweets.
While the British are more inclined to marry rhubarb with apples, we Americans found both the color and flavor of strawberries to be an equally delightful marriage in desserts. And so, I couldn’t think of a better dessert to welcome in strawberry season than Rhubarb and Strawberry Ice Cream! To enhance the tartness of the rhubarb I couldn’t resist adding a bit more lime and the adult kick of Limoncello.
This ice cream couldn’t be easier to prepare, especially if you have invested in an electric ice cream machine. They are as affordable as sixty dollars for a machine that makes up to four cups, (follow instructions on machine and be sure to have freezer element frozen for at least 24 hours before usage), and you won’t find a better way to crank out some yummy adult “Frozen Fusion” drinks than with these machines… But we will whip-up some of those at another time!
To make this simple and fast, lets look at this recipe in three parts:
- Rhubarb Puree
- Cream Base
- Strawberries added last, (nuts, chocolate, and other delights can also be added in this step).
- Rhubarb – 2 cups chopped
- Sugar – 1 cup
- Ginger – 1 tablespoon chopped (fresh)
- Mace – 1 teaspoon
- Lime – ½ lime juiced
- Water – 1 cup
Dissolve ingredients in water, add chopped rhubarb, and cook until soft, (about 20 minutes). Cool. Puree
- Whipping Cream – 2 cups
- Powdered Sugar – 3 tablespoons
- Limoncello – 1 shot
Whip cream until it starts to thicken. Add powdered sugar and blend. Add Limoncello and blend. Slowly pour in rhubarb puree and blend. Cover this mixture and chill until ready for machine. (At least one hour).
Strawberries and other additions
- Strawberries – 1-2 cups chopped and chilled
- Nuts, chocolate chips, or any other additions. ½ cup
Pour Ice Cream mixture into the machine and turn on. After about five minutes you can begin to add chilled strawberries or other additions, while machine is churning.
Twenty minutes is usually about all it takes and you are ready to serve!
You can transfer ice cream to a sealed container to serve later, or serve right away. If I am going to serve later, I find it best to scoop out prepared ice cream into a chilled storage container. Taking the time to already shape ice cream into balls while soft enough to work with, makes serving so much more efficient. Well sealed ice cream keeps nicely in freezer.