Creamy sweet strawberry ice cream with the slightly tart addition of rhubarb and ginger makes for a most refreshing ice cream treat!
Strawberry Ice Cream
Strawberry ice cream, for me, is the first announcement of the lazy days of summer on their way.
Strawberries are the first fruit to uncover, what was once sleeping fields of winter, with their majestic ruby red and perfectly white flowers.
While there are so many luscious ways to incorporate these sweet juicy berries into both sweet and savory dishes, ice cream is the first dessert I want from these juicy fruits after a long winter.
What a strange herb, yes herb!
Rhubarb is neither a fruit or a vegetable, yet when cooked with a few other ingredients, it makes a tangy addition to otherwise sweet desserts.
Although in ancient times Rhubarb passed through the ports of Aleppo and Smyrna for the usage of medicine by the Greeks and Turks, it was the Brits that discovered this herb to have just the right tartness to enhance the baking of sweets.
Strawberries And Rhubarb
While the British are more inclined to marry rhubarb with apples, we Americans found both the color and flavor of strawberries to be an equally delightful marriage in desserts.
The rhubarb puree recipe I’ve created for this ice cream adds just the right amount of tang to what can often be too sweet an ice cream.
Strawberry Ice Cream Desserts
While a big ole scoop of strawberry ice cream is certainly a treat in itself, imagine layering a baked shortcake, with a scoop of strawberry rhubarb ice cream, and topping it with a dollop of finely sliced strawberries!
Strawberry rhubarb ice cream shortcakes are a decadent dessert to bring in spring’s delicious bounty.
Making ice cream in the old days was quite a laborious job but today with the purchase of an electric ice cream maker, ice cream is made in under 30-minutes.
The possibilities are endless as what we can concoct to make a delicious ice cream. These electric machines are also fantastic for making sorbets.
Strawberry Rhubarb Ice Cream Dairy Substitute
Not everyone can eat dairy and that’s okay. Simply swap out the heavy cream in this strawberry rhubarb ice cream recipe for full fat coconut milk.
I promise it will be just as luscious and perhaps a little extra twist of tropical flavor.
More Ice Cream Recipes To Love
Once I bought an ice cream machine, that churned ice cream in 20-minutes, I began making the best unusual ice cream recipes.
Let’s not forget that an ice cream maker makes delicious sorbets as well, so here you go!
- Fresh Fennel Pollen Ice Cream – from both fennel flowers and its pollen including honey from the bees with a splash of fennel flavor liquor.
- Toast Ice Cream – Tea Cakes and Toast Ice Cream a whimsical creation of a bergamot tea cake with hot toddy icing, toast ice cream and toast dust. Tea time anyone!
- Beetroot Ice Cream – naturally sweet and earthy beetroots, cooked and pureed, whirled into a creamy, sweet, rich unusual Ice Cream.
- Sweet Corn Ice Cream – inspired by sweet, sun ripened corn fresh from the cob, simmered, pureed and churned as nature intended.
- Heavy cream – or full fat coconut milk
- Ice Cream Maker
- Food processor or blender
- Sauce pan
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Metal spoon
- Airtight Container
Strawberry Rhubarb Ice Cream Recipe
- electric ice cream maker
- Rhubarb Puree
- 1 cup Rhubarb chopped
- 1/2 cup Sugar
- 1 tbsp Lime juice
- 1 tsp Fresh ginger finely chopped
- 1/2 cup Water
- Ice Cream
- 2 cups Heavy cream
- 1 cup Strawberries chopped
- 1/2 cup Sugar
- Rhubarb Puree – Place the Rhubarb puree ingredients into a saucepan, bring to a boil, lower, cover and simmer for 15 minutes. Cool. Puree in a food processor or blender. Rhubarb puree is ready to add to the strawberry ice cream ingredients.
- Ice Cream – In a large bowl, mix strawberries and sugar, and sit for 15-minutes allowing strawberry juices to be released. With a fork, mask half of the strawberries and leave the rest for texture in the ice cream. Add the rhubarb puree and heavy cream. Mix well.
- Pour the mixture into an ice cream maker (following the instructions of your machine). Churning until thick and frozen, times may differ depending on the machine, however 20-minutes is usually about enough to produce a creamy and frozen ice cream.
- Ice cream is now ready to eat, or freeze.
- Ice cream is often too frozen to serve easily straight from the freezer, so I scoop ice cream into individual mounds on a parchment paper lined baking sheet or muffin tins, pop into the freezer for an hour, then transfer the scoops to an airtight container. Serving is easy.