Strawberry Rhubarb Ice Cream

Get em' while they're fresh! Strawberries and Rhubarb, the perfect combination of sweet and tart, just happen to come into season at the same time lucky for us. And what a sweet combination these two become when mixed with cream and frozen! Get your ice cream makers out because ice cream season is here and Strawberry Rhubarb Ice Cream is calling our names.

 Illustration by Ann Shen for Freutcake

Strawberry Rhubarb  Ice Cream
Adapted from The Perfect Scoop

6 stalks rhubarb
1 cup water
1 cup sugar (divided)
1 pint strawberries
1½ cups of half-and-half
1½ cups heavy cream
4 large egg yolks

1. Trim off leaves and ends of the rhubarb and cut stalks into ½″ pieces. Combine rhubarb, water and ½ cup of sugar in a medium sauce pan and simmer for about 5 minutes until tender. Drain.
2. Place the hulled and washed strawberries in a small bowl and sprinkle with ½ cup of sugar, mash slightly w/ fork and leave at room temperature for about 1 hour.
3. Puree the rhubarb and strawberry together in blender
4. Warm the half-and-half  a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
5. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream. Mix in the fruit puree, stirring until cool over an ice bath.
7. Chill thoroughly in the refrigerator overnight.
8. Churn in ice cream maker according to manufacturer's instructions.

Tips on how to buy rhubarb:

Rhubarb stalks vary from red to pink and they may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish free. Mature stalks will range from 1 to 2 inches in diameter but the smaller diameter stalks are younger and generally tenderer. If the stalks have the leaves still on them, look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends, which are indications that the rhubarb is not fresh or that it has not been stored properly. Rhubarb is also available canned and frozen. (source)