Description
Rhubarb and raspberries collide in a delicious ice cream.
Scale
Ingredients
- 2 cups raspberries (fresh or frozen)
- 2 cups rhubarb, chopped (fresh or frozen)
- 2 cups heavy cream (35%)
- 1 cup milk
- 3/4 cup sugar
- 1 vanilla pod, split with seeds scraped out
- 4 large egg yolks
- few drops red food colouring (very optional)
Instructions
- Put the raspberries and rhubarb in a medium pan over medium-high heat. If using frozen fruit, you will not need to add water. If using fresh, add 1 tablespoon water. Bring to a simmer and cook until the fruit is soft, about 5 to 10 minutes. Cool slightly then pureé in a blender until smooth. Press fruit through a fine mesh sieve using the back of a ladle. Discard pulp. Set aside strained pureé.
- In a medium pan over medium heat, heat the cream, milk, sugar, vanilla pod and seeds. Turn off heat, cover and let the pod steep 20 to 30 minutes.
- When ready to make the custard, prepare an ice bath. Remove the pod from the cream and reheat over medium until warm.
- In a medium bowl, whisk the egg yolks. Whisk a ladle of the warm cream into the yolks. Add a couple more ladles of warm cream, to temper the eggs, then pour the yolks into the cream and cook over medium heat until the custard is thick enough to coat the back of a spoon.
- Strain the custard into a bowl through a fine mesh sieve. Stir in the reserved pureé. If necessary, add a drop or two (or maybe 3) of red food colouring. Place the bowl of custard in the ice bath, stirring until cooled, about 5 minutes. Cover and refrigerate for 4 hours or overnight.
- About 20 minutes before you’re ready to churn the ice cream, put the custard in the freezer to get it extra cold. Churn according to manufacturer instructions. Freeze until firm. Defrost a few minutes before serving.
Notes
1. Green rhubarb stalks can affect the colour of the finished ice cream. If at all possible, use red rhubarb. If your ice cream isn’t as pink as you’d like, a drop or two of food colouring should correct this.
2. Don’t toss the vanilla pod. Give it new life by making vanilla sugar. It’s easy. I promise.