strawberry-rhubarb ice cream
before I start, I want to remind everyone that the first post on this thread by phrag is for a recipe for strawberry shortcake cookies... bet would go very well with this ice cream!
First, open up your Fannie Farmer paperback cookbook to page 973. This recipe is adapted from the 'Philadelphia Ice Cream' recipe. The recipe in the book is scaled to make 1.5quarts frozen and my freezer holds a gallon, so I take the ratio of ingredients and just buy a little more than double. It is a 'fresh' recipe meaning it isn't a custard that requires cooking eggs, milk and flour on the stove and the ingredients called for can just be put in the freezing tin together and frozen.
Some of my extra ingredients I call for cooking a little before adding, but they should all be added chilled well before putting into the freezing container.
(Last note!) This was the first time I've tried this recipe which I just made up while I was making it. You may want to change the amount of whole to pureed fruit. If you don't like whole bits of rhubarb but love the flavor you might want to try pureeing all of the rhubarb after is has been cooked and cooled. You'll get a ton of the flavor mixed in and will still have strawberry pieces all through the ice cream. Experiment and let me know how it turns out! I've never heard of strawberry rhubarb ice cream anywhere before, let me know if you find someone somewhere else that makes it, and how they make it (if possible). Thanks and enjoy!
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Recipe calls for 4 cups of heavy cream, but I often mix heavy cream, light cream and half-and-half depending on if anyone I'm serving it to will have a problem if it is all heavy cream. Changes texture but it is your preference and it will all turn out great no matter which you put in.
Pinch of salt
2 teaspoons vanilla
I add a container of sweetened, condensed milk to the mix. Traditional custard ice cream requires cooking of most ingredients so you get a 'caramelized' taste; the condensed milk sort of adds this flavor.
Recipe calls for 3/4 cup of sugar; if you add sweetened condensed milk you can lower the amount of extra sugar to your tastes. If you add fruit that has been stood or cooked in sugar you can lower this amount even more. If you want to make sure you don't add more than this to the final product, you can stand/stew the fruit you're going to add in the 3/4 cup sugar. Make sure to test the flavor of the fruit after cooking to see if it needs a little bit more sugar. If you add a large amount of sugar (like over a cup or more) you may need to heat the milk/cream first so that the sugar will dissolve properly.
For the fruit, you will likely need about 1.5 cups per above recipe. You can adjust the proportions depending on how much you like either of the following fruits. Basic plan for the fruit - put whole or slightly sliced strawberries in a bowl and put sugar over the top, stir and let sit to draw out the juices. take about a third of what is in the bowl and put in a blender, puree. Take the desired amount of rhubarb, cut into pieces of size so that after cooking in sugar a little while they will still be slightly chunky after being added to the dairy mixture and frozen. Cook the rhubarb slowly with sugar over low heat until fruit taste tested doesn't have the raw flavor; when it is still tangy but has mellowed and taken on the sugar flavor you can let it cool. If you want, you can let it cook a while but still holding it's shape and add a little lemon juice to give it more zing, if desired. Take about a third of the cooked rhubarb and put in blender, puree.
Put the non-fruit ingredients into the freezing container, then add the pureed fruit. Add strawberry and rhubarb pieces into the freezing container until the mixture level reaches the 'fill to here' line. Put in dipper and top, freeze!
One thing I've found that helps a lot for freezing in salt/ice mixture is to just keep adding a ton of salt to the ice throughout the freezing process. I've had ice cream not freeze because I didn't add enough salt; after changing this it always freezes no matter how hot it is outside, as long as you let all ingredients cool well before trying to freeze. You can also add the calcium chloride deep cold ice melt with regular rock salt which will allow the ice cream to freeze even faster.
Good idea is to put the ice cream into a regular freezer for a while to 'mellow', if you can wait that long!
enjoy and let me know how you do it and how it turns out!
before I start, I want to remind everyone that the first post on this thread by phrag is for a recipe for strawberry shortcake cookies... bet would go very well with this ice cream!
First, open up your Fannie Farmer paperback cookbook to page 973. This recipe is adapted from the 'Philadelphia Ice Cream' recipe. The recipe in the book is scaled to make 1.5quarts frozen and my freezer holds a gallon, so I take the ratio of ingredients and just buy a little more than double. It is a 'fresh' recipe meaning it isn't a custard that requires cooking eggs, milk and flour on the stove and the ingredients called for can just be put in the freezing tin together and frozen.
Some of my extra ingredients I call for cooking a little before adding, but they should all be added chilled well before putting into the freezing container.
(Last note!) This was the first time I've tried this recipe which I just made up while I was making it. You may want to change the amount of whole to pureed fruit. If you don't like whole bits of rhubarb but love the flavor you might want to try pureeing all of the rhubarb after is has been cooked and cooled. You'll get a ton of the flavor mixed in and will still have strawberry pieces all through the ice cream. Experiment and let me know how it turns out! I've never heard of strawberry rhubarb ice cream anywhere before, let me know if you find someone somewhere else that makes it, and how they make it (if possible). Thanks and enjoy!
--------------------------------------------------------------------------------------
Recipe calls for 4 cups of heavy cream, but I often mix heavy cream, light cream and half-and-half depending on if anyone I'm serving it to will have a problem if it is all heavy cream. Changes texture but it is your preference and it will all turn out great no matter which you put in.
Pinch of salt
2 teaspoons vanilla
I add a container of sweetened, condensed milk to the mix. Traditional custard ice cream requires cooking of most ingredients so you get a 'caramelized' taste; the condensed milk sort of adds this flavor.
Recipe calls for 3/4 cup of sugar; if you add sweetened condensed milk you can lower the amount of extra sugar to your tastes. If you add fruit that has been stood or cooked in sugar you can lower this amount even more. If you want to make sure you don't add more than this to the final product, you can stand/stew the fruit you're going to add in the 3/4 cup sugar. Make sure to test the flavor of the fruit after cooking to see if it needs a little bit more sugar. If you add a large amount of sugar (like over a cup or more) you may need to heat the milk/cream first so that the sugar will dissolve properly.
For the fruit, you will likely need about 1.5 cups per above recipe. You can adjust the proportions depending on how much you like either of the following fruits. Basic plan for the fruit - put whole or slightly sliced strawberries in a bowl and put sugar over the top, stir and let sit to draw out the juices. take about a third of what is in the bowl and put in a blender, puree. Take the desired amount of rhubarb, cut into pieces of size so that after cooking in sugar a little while they will still be slightly chunky after being added to the dairy mixture and frozen. Cook the rhubarb slowly with sugar over low heat until fruit taste tested doesn't have the raw flavor; when it is still tangy but has mellowed and taken on the sugar flavor you can let it cool. If you want, you can let it cook a while but still holding it's shape and add a little lemon juice to give it more zing, if desired. Take about a third of the cooked rhubarb and put in blender, puree.
Put the non-fruit ingredients into the freezing container, then add the pureed fruit. Add strawberry and rhubarb pieces into the freezing container until the mixture level reaches the 'fill to here' line. Put in dipper and top, freeze!
One thing I've found that helps a lot for freezing in salt/ice mixture is to just keep adding a ton of salt to the ice throughout the freezing process. I've had ice cream not freeze because I didn't add enough salt; after changing this it always freezes no matter how hot it is outside, as long as you let all ingredients cool well before trying to freeze. You can also add the calcium chloride deep cold ice melt with regular rock salt which will allow the ice cream to freeze even faster.
Good idea is to put the ice cream into a regular freezer for a while to 'mellow', if you can wait that long!
enjoy and let me know how you do it and how it turns out!
