Strawberry Rhubarb Custard Ice Cream Recipe

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strawbberry rhubarb custard ice cream recipe

strawbberry rhubarb custard ice cream recipe

Strawberry season is here in Upper Michigan so I thought it would be a great time to post this Strawberry Rhubarb Custard Ice Cream Recipe. The sweet strawberries with the sour flavor of the rhubarb makes for a delicious combination of flavors – and the opportunity to use fresh fruit makes it even better.

This is a simple recipe, but it is a little time consuming, but worth the effort.

Strawberry Rhubarb Custard Ice Cream Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 3 cups whole milk
  • 12 ounces of heavy cream
  • 1 cup sugar (divided)
  • ¼ teaspoon salt or to taste
  • 2 tablespoons corn syrup
  • 4 large egg yolks
  • 1 teaspoon cornstarch
  • 1 tablespoon vanilla
  • Ingredients of Rhubarb Swirl
  • 1 cup strawberries (diced)
  • 3 rhubarb stalks (sliced)
  • ½ cup sugar
  • ⅛ teaspoon salt
Instructions
  1. To make the swirl combine all the ingredients into a medium size saucepan and cook over medium heat until rhubarb is tender and syrup forms; set aside to cool in the refrigerator.
  2. In a small bowl whisk together the egg yolks, ¼ cup sugar, and the cornstarch; set aside.
  3. custard egg mix
  4. In a large pot or saucepan (be sure to use a large enough pan for this the mixture will boil up pretty high)mix together the milk, cream, ¾ cup sugar, salt, and corn syrup. Bring the mixture to a boil over medium heat, reduce to simmer. Mix 1 cup of the milk mixture slowly into the egg mixture to temper the eggs, and then mix the egg mixture back into the milk and cream mixture to form the custard. Continue cooking on simmer stirring constantly with a wooden spoon until custard thickens; remove from heat and stir in the vanilla. (custard is ready when you slide your finger across the spoon and the streak it makes stays in place).
  5. cooking custard
  6. Pour the custard into a food grade zip lock bag and place it in a large bowl seam side up. Surround the bag with ice cubes and water – mostly ice cubes and let the mixture cool for 30 minutes.
  7. cooling custard
  8. Process custard in ice cream maker according to ice cream maker directions.
  9. Layer the ice cream in a dish starting with the strawberry rhubarb sauce. (A 9x5 glass bread pan is just the right size for this)
  10. ice cream mix
  11. Cover with plastic wrap and freeze for 3 – 4 more hours.

Note: I prepared this recipe as written and thought it was really good – but if I make this again I will use 1 teaspoon vanilla and 1 tablespoon of cornstarch in place of the amounts it calls for; I do believe that is a typo in the recipe.

Adapted from  A Cookie Named Desire

 

Fresh Strawberry Cupcakes Recipe

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Fresh Strawberry Cupcakes Recipe

Here in upper Michigan fresh strawberries are starting to come on the market. I decided for something a little different to try this Fresh Strawberry Cupcakes Recipe; you don’t see many cupcake recipes that call for fresh strawberries. This is a very simple recipe with great taste and I am sure if you have any kids these won’t last very long; they’ll love them. So if you have a few extra strawberries and are in the mood for a delicious sweet treat, give this Fresh Strawberry Cupcakes Recipe a try.

batter and strawberries cup cake cups cup cakes cupcakes

Fresh Strawberry Cupcakes Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desert
Serves: 12 cupcakes
Ingredients
  • 10 tablespoons butter, room temperature
  • ¾ cup white sugar
  • 3 eggs
  • ½ cup milk
  • 1 teaspoon strawberry extract
  • 1¾ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup finely chopped fresh strawberries
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Grease 12 cupcake pan cups or line with paper liners.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, add the milk, and then stir in the strawberry extract.
  4. Combine the flour, baking powder and salt; sift and stir into the batter until blended. Fold in strawberries last.
  5. Spoon the batter into the prepared cups, dividing evenly.
  6. Bake in the preheated oven until the tops spring back when lightly pressed or tooth pick comes out clean- 20 to 25 minutes.
  7. Cool over a wire rack; arrange the cupcakes on a serving platter, frost with desired frosting.

Fresh Strawberry Cupcakes