So it begins...


     I know everyone has been complaining about how"chilly" it's been lately, but to be honest, I haven't stopped sweating since April...or 1998. I'm just a blazin hot critter all the time, which is why I especially like ice cream when it starts to get warm out. I wanted to do a recipe with rhubarb as my first choice because it will soon be completely out of season and it's such a joy to work with when it's here. This ice cream is best served the day it is made, but will last for a few days before major ice crystals begin to form.


Strawberry Rhubarb Ice Cream

The first step in making this ice cream is to make the fruit compote that will be mixed into the dairy portion of the recipe. To do this, simply add your sliced rhubarb, strawberries, sugar and water to a pot and simmer away until you have a jammy consistency. I added a splash of lavender balsamic vinegar at the end for a little more acidity and a pleasant floral hit. Blend the mixture and then chill it.

Now to make the base. Heat the half and half on medium heat until it begins to simmer. Meanwhile,  separate five eggs and add the yolks to a medium sized mixing bowl. Save the whites for something fun, you crafty sprite. Whisk in the sugar until dissolved. Once the half and half is simmering, slowly pour it over the eggs while stirring to temper them. Once the two have been completely mixed, return the new mixture to the stove and cook on medium heat until it is thick enough to coat the back of a spoon. You can strain the mixture before it hits the pan if you're OCD like me, but it won't make a huge difference. Take this mixture off the heat and add the salt and vanilla. Mix the fruit compote into the dairy base and chill the whole thing for at least 2 hours. 

To finish, my machine requires a pre-frozen vessel, so plan ahead if yours is the same. About half way through the churning process, I added 1/2 c of diced strawberries. If you add them in the beginning, you risk having them all sink to the bottom of your vessel. Once the ice cream is finished churning, you need to freeze it for at least six hours for a soft-set consistency, and at least eight for a traditional scoop. 

Recipe

(adapted from Savory Simple)

Fruit Compote

1 c strawberries, sliced

2 small rhubarb stalks, sliced

1/4 c sugar 

1 Tbsp lavender balsamic vinegar (optional)

2 Tbsp water

Ice Cream Base

1 3/4 c half and half

1/2 c sugar 

5 egg yolks

1 3/4 c fruit compote

1 tsp vanilla

pinch of salt

1/2 c diced strawberries (optional)