Strawberry Rhubarb Ice Cream

 

I've been slacking on my ice cream making so far this summer - this is only the second batch I've done. I've always wanted to do something with strawberries and rhubarb because I've never actually had rhubarb before! This turned out to be the perfect balance of sweet ice cream with a little tang from the strawberry rhubarb compote.

Strawberry Rhubarb Compote:

Ingredients

1 cup chopped rhubarb

1 cup chopped strawberries

1/3 cup sugar

1 TB lemon juice

1 tsp vanilla extract

Directions

1. Place rhubarb, strawberries, sugar, and lemon juice in a pot, and simmer on medium heat for about 15-20 mins or until it gets to a jam-like consistency. 

2. Remove from heat, and add vanilla extract. Let cool completely.

Ice Cream:

Ingredients

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 Tbsp light corn syrup

2 tsp vanilla extract

Juice of ½ lemon

2 cups heavy whipping cream 

1/2 cup whole milk

Directions

1. Combine all of the ice cream ingredients into a large bowl and mix until thoroughly combined.

2. Pour the mixture into an airtight container and refrigerate at least 2 hours or overnight until very cold.

3. Once the mixture is completely cold, pour the chilled base into your ice-cream maker and churn according to the manufacturer’s instructions until thick and creamy, like soft-serve (usually 20–25 minutes).

4. As you transfer the ice cream to a container, drizzle in spoonfuls of the strawberry rhubarb compote, and swirl.

5. Cover the mixture, and freeze 4 hours or until firm.