Roasted Strawberry Rhubarb Ice Cream

By June 5, 2015

Rhubarb can be a little sour on its own, but with the addition of some strawberries, these spring sweets begin to sing. Balance all that sweet and tart flavor with the creamy dairy, and you've got one fine dessert. This recipe is inspired by Jeni's Baked Rhubarb Frozen Yogurt and has been modified to include mostly our ingredients.

 1 bunch rhubarb
 1 pt strawberries
 2 tbsp maple syrup
 1.5 cups Velvet View Yogurt
 1.5 cups heavy whipping cream (or a combo or whole milk and heavy cream)
 pinch of salt
 (optional spices: 1 tsp cinnamon and or 1/2 tsp cardamom)
 1 vanilla bean, or 2 tsp vanilla
 1/2 cup sugar
 1 tbsp flour (or 2 tbsp cornstarch)
 Parchment paper
Freeze the bowl.
1

First things first-- if your ice cream maker allows for this (we use a Cuisinart ), place the bowl of your ice cream maker for a full 24 hours before getting going. This will really help you achieve a creamy texture.

Make the Strawberry-Rhubarb Compote
2

Turn the oven to 325. Wash and chop the rhubarb into 1" pieces, and wash, hull and halve the berries if large. Toss the berries and rhubarb in the maple syrup, and spread on a rimmed baking sheet. Bake for 30 minutes, till really soft and squishy.

Make the Ice Cream Base
3

First make a slurry to thicken the ice cream. Jeni uses cornstarch, but you can also use a mild tasting flour (spelt, almond or golden white wheat all are great). Heat up 1/4 cup of your cream and whisk in the flour quickly, turning it into a paste. Cook for 2-3 minutes over medium/low to cook out some of the bitter flour taste. Remove to a small bowl.

4

In the same pot, no slurry, add in the yogurt, milk, vanilla (if using a full bean, slice it open and scrape in the black seeds, and toss in the pod as well), other spices (if using), and begin to heat until lightly simmering. Once it's really warm and almost bubbling, whisk in the slurry, and continue to whisk as the mixture begins to thicken. Remove the pod and discard.

5

Stir in the Strawberry-Rhubarb compote with all its juices.

Cool it in an Ice Bath
6

Nestle a smaller bowl inside a larger one. Into the inside bowl scrape in all the warm ice cream base. Around it, in the larger bowl, add in a bunch of ice and a few cups of water. Allow this whole mixture to cool 30 minutes or so.

Make the Ice Cream
7

Once it's cooled, assemble your ice cream maker and turn it on so it starts churning on empty, and begin to pour in your base. Follow your machine's directions. I've found that it generally takes longer than I think it needs to be really really thick and creamy-- maybe 20 minutes. But don't go too long, or your ice cream will be really icy.

8

Spoon it into a freezer-safe container and cut out a sheet of parchment paper to fit right on top, and push it onto the ice cream so that the surface is not exposed to air. Seal and pop in the fridge for at least 4 hours, till totally firm.

Click here to check out the Kitchn's Excellent tutorial on how to make ice cream at home.

Ingredients

 1 bunch rhubarb
 1 pt strawberries
 2 tbsp maple syrup
 1.5 cups Velvet View Yogurt
 1.5 cups heavy whipping cream (or a combo or whole milk and heavy cream)
 pinch of salt
 (optional spices: 1 tsp cinnamon and or 1/2 tsp cardamom)
 1 vanilla bean, or 2 tsp vanilla
 1/2 cup sugar
 1 tbsp flour (or 2 tbsp cornstarch)
 Parchment paper

Directions

Freeze the bowl.
1

First things first-- if your ice cream maker allows for this (we use a Cuisinart ), place the bowl of your ice cream maker for a full 24 hours before getting going. This will really help you achieve a creamy texture.

Make the Strawberry-Rhubarb Compote
2

Turn the oven to 325. Wash and chop the rhubarb into 1" pieces, and wash, hull and halve the berries if large. Toss the berries and rhubarb in the maple syrup, and spread on a rimmed baking sheet. Bake for 30 minutes, till really soft and squishy.

Make the Ice Cream Base
3

First make a slurry to thicken the ice cream. Jeni uses cornstarch, but you can also use a mild tasting flour (spelt, almond or golden white wheat all are great). Heat up 1/4 cup of your cream and whisk in the flour quickly, turning it into a paste. Cook for 2-3 minutes over medium/low to cook out some of the bitter flour taste. Remove to a small bowl.

4

In the same pot, no slurry, add in the yogurt, milk, vanilla (if using a full bean, slice it open and scrape in the black seeds, and toss in the pod as well), other spices (if using), and begin to heat until lightly simmering. Once it's really warm and almost bubbling, whisk in the slurry, and continue to whisk as the mixture begins to thicken. Remove the pod and discard.

5

Stir in the Strawberry-Rhubarb compote with all its juices.

Cool it in an Ice Bath
6

Nestle a smaller bowl inside a larger one. Into the inside bowl scrape in all the warm ice cream base. Around it, in the larger bowl, add in a bunch of ice and a few cups of water. Allow this whole mixture to cool 30 minutes or so.

Make the Ice Cream
7

Once it's cooled, assemble your ice cream maker and turn it on so it starts churning on empty, and begin to pour in your base. Follow your machine's directions. I've found that it generally takes longer than I think it needs to be really really thick and creamy-- maybe 20 minutes. But don't go too long, or your ice cream will be really icy.

8

Spoon it into a freezer-safe container and cut out a sheet of parchment paper to fit right on top, and push it onto the ice cream so that the surface is not exposed to air. Seal and pop in the fridge for at least 4 hours, till totally firm.

Roasted Strawberry Rhubarb Ice Cream