A steamy week is ahead for us. My favorite way to escape the heat is ice cream. It’s a perfect local dessert and it doesn’t require turning the oven on. Here’s a recipe (inspired by marthastewart.com) to use up the last of your frozen strawberries from last year and some of the fresh tart pink rhubarb still plentiful at the farmers’ market. Stay cool!
Strawberry-Rhubarb Ice Cream
By Amy Sippl inspired by marthastewart.com
4 C. rhubarb, cut into 1/2-inch pieces
3/4 cup sugar, plus 6 Tbsp.
2 tablespoons water
2 C. frozen strawberries, partially thawed
1 cup half-and-half
1/2 cup milk
1. In a medium saucepan, combine rhubarb, 3/4 C. sugar and water. Bring to a boil, reduce heat and simmer until rhubarb begins to come apart (about 12 minutes). Remove from heat.
2. While rhubarb cools, place strawberries in a food processor and blend until it forms a smooth purée and chunks of strawberry are to preferred size (I like a little larger chunks but you may prefer to blend longer). In separate bowl, combine half-and-half, milk, and remaining 6 Tbsp. of sugar. Stir until fully dissolved. Gradually add rhubarb mixture and stir for 1-2 minutes. Finally, add strawberry purée from food processor bowl. Stir.
3. Refrigerate ice cream mixture 1-2 hours or until cold. While mixture is cooling, place the final container for the ice cream in the freezer. This avoids any melting by pouring the finished ice cream in a room temperature dish.
4. When ice cream mixture is cool, pour into ice cream maker and freeze according to manufacturer’s directions. Freeze 5-6 hours or until ice cream is firm before serving.