Homemade Strawberry Rhubarb Ice Cream

What says "summer" more than ice cream?  How about Strawberry Rhubarb Ice Cream made with your own strawberries and rhubarb.  I created this recipe because I love the combination of these two ingredients in a warm crisp that I thought it must also be great cold and creamy.  This recipe is an easy one to do both organically and locally.  If you do not grown your own you can easily find strawberries and rhubarb in June at your local farm stand or grocery store.  If you can get them organically grown, even better.  If you can get local dairy (around here it is Ronnybrook) and organic then you are well on your way to a great summer treat.  You can easily use organic sugar in this recipe, but it is not local here on LI.  Try making your own ice cream using any seasonal fruit and you will not be disappointed.  This recipe fits in the 1.5 quart Cuisinart Ice Cream Maker.

Special Equipment:

Cuisinart Ice Cream Maker, 1.5 Qt
Food Processor or blender

Ingredients:

1/3 cup water
2 cups rhubarb, sliced
2/3 cup sugar, divided
2 cups strawberries, hulled
pinch salt
3/4 cup milk
1 1/2 cup heavy cream
1 1/2 tsp vanilla extract

Here's how:

The night before you are going to churn, place your ice cream bowl in the freezer.

Combine 1/3 cup water, rhubarb and 1/3 cup sugar in a small sauce pan.  Cook on medium heat, about 15 minutes until the rhubarb mixture is like a jam and the rhubarb has dissolved.

Sugar, water and rhubarb in the pan

After 15 minutes

Place the strawberries and rhubarb into the food processor and process until the berries and rhubarb are smooth.

Rhubarb and strawberries

Pureed and ready for the next step

In a medium size bowl or in your stand mixer, place 1/3 cup sugar, pinch of salt and milk and whisk for 1 minute, until the sugar dissolves.

Milk, salt and sugar whisked together

 Add the cream and vanilla and whisk again for 30 seconds.

Cream and vanilla whisked in

 Pour the fruit mixture into the cream and whisk together.

Fruit added to cream and milk

All whisked together

Place the mixture in the fridge at least two hours but preferably overnight.

Ready for the fridge.  I use a pitcher to store it (covered) so that it is easier to pour into the ice cream maker.

 Pour the mixture into the ice cream maker and churn for 10-15 minutes, until it is creamy and thick.  You can eat it now as a soft serve or place it in the freezer for a harder consistency.

Just into the ice cream maker.

Out of the maker.  I place it in the fridge for a harder ice cream