Ye Olde Tavern Life

RHUBARB STRAWBERRY ICE CREAM

Makes 1 quarts

Serve ice cream with ginger snaps or crumbled graham crackers.

Ingredients

• 3/4 pound diced rhubarb
• 1/4 pound diced strawberries
• 2 tablespoons minced fresh ginger
• 1-3/4 cups heavy cream, divided
• 3/4 cup milk
• 3/4 cup granulated sugar, divided
• 1/4 cup water
• Pinch of salt 5 egg yolks

Directions

1. In a medium saucepan over medium-high heat, combine rhubarb, strawberries, ginger, 2 tablespoons sugar, and water. Bring to a boil then reduce heat and simmer for 15 minutes, stirring occasionally.
2. Transfer rhubarb mixture to a blender and carefully puree, in batches if necessary, holding a towel over the lid of the blender while blending. Remove lid and allow to cool. Refrigerate until chilled.
3. In a medium-sized saucepan over medium heat, combine 1 cup heavy cream, milk, remaining sugar and salt. Heat, stirring frequently, until sugar is dissolved and temperature reaches 175 to 185 degrees F.
4. Place eggs yolks in a 2-quart mixing bowl and beat until smooth. Place mixing bowl in a larger bowl and add ice to the larger bowl. Slowly pour half of the cream mixture into eggs, whisking vigorously to avoid curdling the eggs. Whisk egg mixture back into sauce pan and return to heat.
5. Cook custard mixture, stirring constantly, until mixture coats the back of a spoon. Do not boil. Add remaining heavy cream and rhubarb mixture, stirring to combine. Pour custard through a fine mesh sieve into a bowl, pressing firmly with the back of a spoon.
6. Transfer strained custard back to the mixing bowl. Add water to large outer bowl and place mixing bowl in the cold water and allow to cool. Place in the refrigerator to chill. 7. Transfer custard to your ice cream maker and freeze according to the manufacturer's directions. Transfer ice cream to a freezer-safe container and freeze until your are ready to eat.