Spring Rhubarb and Strawberry Ice Cream - Makes 1 Quart
The Lodge's organic orchard is the rhubarb producer for this spring treat. An amazing, care-free perennial is a bountiful source during the plants short life span.
Ice Cream Custard:
1 c. sugar, divided
1 c. whole milk
1/4 t. salt
1 vanilla bean, split and scraped
3 egg yolks, lightly beaten
3/4 c. rhubarb coulis ( see recipe below)
1 1/2 c. heavy cream
1 c. finely diced fresh strawberries
2 c diced rhubarb
1/2 c. sugar
1/4 c. water
1 vanilla bean, scraped
dash of freshly grated nutmeg
Instructions - Ice Cream:
- Combine 3/4 cup sugar, milk, salt, and scraped vanilla bean and pods in a saucepan over low heat. Stir until the mixture just begins to steam and simmer.
- Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return everything to the saucepan. Heat until thickened, about 5 minutes, but be careful not to boil.
- Remove from the heat and pour into a chilled bowl. Stir in the prepared rhubarb coulis and refrigerate for at least two hours or overnight.
- Using a slotted spoon, fish out the vanilla pods from the chilled custard. Whip the heavy cream until it forms soft peaks and gently fold into the custard mixture.
- Pour into an ice cream maker, and freeze according to manufacturer's
- Meanwhile, combine the diced strawberries with the remaining sugar and set aside.
- When ice cream is done churning, scoop out into a container with a lid. Fold in the strawberries while ice cream is still soft. Cover container tightly and place in freezer to firm up, about 3-4 additional hours.
Instructions - Rhubarb Coulis:
- Combine all ingredients in a medium sauce pan and cook over medium-high heat, stirring occasionally, until the rhubarb is nearly dissolved and the mixture is very watery.
- Remove from heat and allow to cool for a few minutes. Place the rhubarb mixture into a blender and puree until very smooth. Set aside to use in custard prep above.