Strawberry Rhubarb Ice Cream
Author: 
Serves: 1 quart
 
aka: Deconstructed Strawberry Rhubarb Crisp
Ingredients
  • 1 lb rhubarb, cut into ½″ pieces
  • 1½ cups strawberries, sliced, plus more for serving
  • 1 cup water
  • Juice and zest of one lemon
  • 1¼ cup sugar, divided
  • 1 large egg plus 1 additional egg yolk
  • 2 tsp cornstarch
  • 1 cup milk
  • 1 cup heavy cream
Oatmeal Crunch
  • ¾ cup rolled oats
  • ¼ cup millet
  • Juice and zest of one orange
  • 1 tsp cinnamon
  • ½ cup chopped nuts (I used walnuts)
Instructions
  1. Combine the rhubarb, strawberries, water and lemon juice and zest in a medium saucepan and place over low heat. Bring to a simmer and cook, stirring occasionally, until rhubarb has broken down and resembles thick applesauce, about 10 minutes.
  2. Add ½ cup sugar, return to a simmer and cook for a couple minutes. Put the mixture through a strainer, pushing on it to extract as much syrup as possible. Set aside.
  3. In a medium mixing bowl, beat the remaining ¾ cup of sugar into the egg and egg yolk until thickened and pale yellow. Beat in the cornstarch and set aside.
  4. Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir occasionally with a whisk until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and strain through a sieve. Allow to cool slightly and then stir in the fruit syrup and cream. Refrigerate until cold.
  5. Freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions. For soft ice cream, eat immediately or transfer to the freezer.
  6. When ready to serve, top with fresh sliced strawberries and oatmeal crunch.
Oatmeal Crunch
  1. Preheat oven to 350°F.
  2. Mix all ingredients together and spread on a parchment lined baking sheet.
  3. Place into the oven and bake until mixture is dried out and crunchy, stirring occasionally – about 30 minutes.
  4. Store in an airtight container.
Recipe by Bistro OneSix at https://bistroonesix.com/strawberry-rhubarb-crisp-only-frozen/