Homemade Strawberry Rhubarb Ice Cream with Fresh Ginger
This creamy homemade strawberry rhubarb ice cream combines sweet strawberries, tart rhubarb, and a touch of fresh ginger for a refreshing summer dessert.
Servings 6 servings
Equipment
- electric ice cream maker
- Saucepan
Ingredients
- 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
Instructions
- Rhubarb Puree Add the chopped rhubarb, sugar, lime juice, fresh ginger, and water to a saucepan over medium-high heat.Bring the mixture to a gentle boil. Reduce heat, cover, and simmer for about 15 minutes, or until the rhubarb becomes completely soft.Allow the mixture to cool slightly.Transfer to a blender or food processor and puree until smooth.Set aside to cool completely.
- Prepare StrawberriesPlace chopped strawberries and sugar into a large mixing bowl.Allow the mixture to sit for 15 minutes.As the strawberries rest, the sugar draws out their natural juices, creating a flavorful syrup that intensifies strawberry flavor throughout the ice cream.Using a fork, gently mash about half of the berries while leaving the remaining pieces intact for texture.
- Prepare Ice Cream Add the cooled rhubarb puree and heavy cream to the strawberries.Stir until fully combined.The mixture should appear creamy and lightly pink, with visible pieces of strawberry throughout.
- Pour the strawberry rhubarb mixture into your ice cream maker.Churn according to your manufacturer's instructions.Most machines will produce a thick, soft-serve consistency after approximately 20 minutes.
- For soft-serve style ice cream, serve immediately.For firmer scoops, transfer the ice cream to a freezer-safe container and freeze for 2 to 4 hours.Serve garnished with fresh strawberries or thin ribbons of rhubarb for a beautiful seasonal presentation.