Roasted Strawberry Rhubarb Swirled Vanilla Ice Cream
Intense vanilla ice cream swirled with a sweet and tart roasted strawberry rhubarb puree!
You won't find this roasted strawberry rhubarb swirled vanilla ice cream flavor at the store! You have to make an amazing flavor like this yourself and it's SOOO worth it! We're going strawberry picking today. I'm pretty excited about it. I love the smell of freshly picked strawberries. Have you ever picked strawberries? Last year I posted a cute picture of the hubby and son after a morning of strawberry picking on Instagram.
I'm pretty sure I've covered my love for rhubarb in many of posts already. I was down to my parents this weekend which is where I have a nice big rhubarb plant. Here's a fun fact. I do most of my planting down there since we don't own our own house. We rent and I don't want to lose all my lovely plants if I have to move. Speaking of which, our neighbor brought over two nice raspberry plants for us that I have to get planted.
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Have you ever roasted your fruit? It draws out the sugars and juices in the fruit and concentrates it giving another depth of flavor. It also will make fruit that's underripe, sweeter. I highly recommend giving it a try for even using in a strawberry shortcake or an ice cream topping. You won't regret it.
Roasted Strawberry Rhubarb Swirled Vanilla Ice Cream
Ingredients
Roasted Strawberry Rhubarb Puree
- 1 cup rhubarb chopped
- 2 cups strawberries hulled and halved
- â…“ cup granulated sugar
Vanilla Ice Cream
- 3 cups heavy cream
- 1 cup milk
- 1 cup granulated sugar
- 1 vanilla bean
- 5 egg yolks
Instructions
Roasted Strawberry Rhubarb Puree
- Preheat oven to 425 degrees.
- Add the rhubarb, strawberries and sugar in a mixing bowl. Stir until the sugar covers all the fruit. Let sit for 15 minutes.
- Spread the strawberries and rhubarb onto a jelly roll pan.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and let cool. Place the cooled roasted strawberries and rhubarb into the blender and puree.
- Pour into a bowl and cover with plastic wrap. Place in the fridge until the vanilla ice cream is ready.
Vanilla Ice Cream
- Place the egg yolks into a bowl.
- Cut the vanilla bean pod in half. Scrape the seeds out.
- In a medium sauce pan, add in the sugar and the vanilla bean seeds. Stir to help break the vanilla seeds out of clumps.
- Add in the heavy cream, milk, and the vanilla bean pod. Place over medium heat and let heat to almost a boil.
- Once small bubbles form around the outsides of the pan, add about ½ cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
- Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it's done. It took about 4 minutes for me.
- Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- Once it's semi froze, place a third of the base in a freezer-safe bowl or loaf pan. Add a layer of roasted fruit puree. Use half of the mixture. Give it a swirl with a knife,
- Add another third of the ice cream. Add the remaining roasted fruit puree. Swirl the two together for a knife.
- Add the remaining ice cream and give another swirl. Cover with plastic wrap.
- Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Oh yeah! Myself and 7 other food bloggers have teamed up and are doing an Instagram loop giveaway! We're each giving away a $25 dollar gift card, giving you 8 chances to win up to $200. You have nothing to lose by heading over and entering on as many as you would like.
