Strawberry Rhubarb Ice Cream

Having grown up on a fruit orchard, my family and I have what I think is a unique perspective on both strawberries and rhubarb. Strawberries are thought of as sweet, juicy little treats that linger here in Connecticut for only about two weeks; on the farm we usually say that is two weeks too short for anyone eating them, and two weeks too long for anyone picking them. Ask anyone who has picked strawberries as a summer job, and not just for pleasure, it is a backbreaking endeavor. No matter how many berries you eat, it doesn’t seem to make the deal any sweeter.  

In the heat of a late June afternoon, bending over to pick yet another tiny red berry, you can grow to dislike strawberries, hate even. Luckily, we have finally given our own strawberry operation a rest, and we are able to enjoy strawberry season by leisurely picking strawberries at our own pace and on our own accord at some of our neighboring farms. Strawberries have never tasted so sweet!

Rhubarb is a spring staple around here.  We usually just cut it up and make compote or sauce from it, which we then proceed to add to anything and everything.  It is great in yogurt, on ice cream, on toast, and even on its own. Over the years I have gotten the impression that the general public does not view rhubarb as such a pivotal part of their diet. We freeze pounds and pounds of it, so that there isn’t one winter month that goes by that we have to go without. If you do take a liking to rhubarb, I would recommend devoting a small corner of your garden to it; it is a wonderful plant that will dutifully return year after year.

The combination of these two spring beauties is wonderful due to their widely contrasting flavors.  The tart rhubarb pairs wonderfully with the sweetness of the strawberries. So while strawberry ice cream might be good, strawberry rhubarb might just be better.

Strawberry Rhubarb Ice Cream

Ice Cream Base:

2 cups milk

4 tsp. cornstarch

1 1/4 cups heavy cream

2/3 cup sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. (1.5 oz) cream cheese, softened

Rhubarb Compote:

1 pound rhubarb (chopped into ¼ inch pieces)

1 pint strawberries (sliced)

1 vanilla bean

¾ cup sugar

1 Tbsp cornstarch

To make the ice cream base add ¼ cup milk to the cornstarch and mix so that no chunks remain. Add all remaining ingredients except for the cream cheese to a medium saucepan and heat over medium high heat until it comes to a boil. Once boiling, add the cornstarch slurry and continue to boil for another minute.  Place cream cheese in a large heatproof bowl, and add about a ½ cup of the boiling milk/cream mixture over it.  With a wire whisk incorporate the cream cheese into the hot mixture until completely creamy, and then add the remaining hot mixture. Cover your ice cream base with plastic wrap and refrigerate for at least 4 hours. In the meantime, add all the ingredients for the compote to a sauce pan and bring to a boil, once boiling, reduce heat and simmer until rhubarb is completely broken down.  Cool compote in the refrigerator and once cool add to the ice cream base.  Once the base and compote have been incorporated add to an ice cream maker and follow the manufacturer’s instructions. Enjoy!