Rhubarb Strawberry Ice Cream

Rhubarb Strawberry Ice Cream

This combination works every time and never fails to wow the people who eat it. Rhubarb and strawberries are such a classic combination, and when cooked and added to a beautiful ice cream base, they just liven up everything. Serve this on a hot day, or a cold one, the accolade would be the same. As I write this vegetable ice cream recipe then it is in fact rhubarb season so I have an abundance of the stuff. For an interesting twist on this you can actually make a rhubarb compote and then puree, sieve it and then puff it up with the nitrous oxide cream chargers. If you add enough sugar then as it cools it’ll keep in the bubbles of nitrous oxide as provided by the cream chargers.

Don’t forget how very perfect  the match of strawberries and whipped cream is so this dish is beyond perfect when it comes to vegetable ice cream recipes and ideas.


1 cup chopped rhubarb

1 cup chopped strawberries

1½ cup fine sugar

3 cups heavy cream

1 cup whole milk

3 egg yolks


Put the rhubarb in a pan with 1/3rd cup sugar and 1/3rd cup water. Simmer over low heat till the rhubarb is fully cooked and feels soft to the touch. Remove from heat. Let cool. Puree.

Combine the strawberries with ½ cup sugar and 1/3rd cup water. Cook over low heat, covered, till strawberries are soft. Remove from heat and let cool.

To the rest of the sugar, add the whole milk and cream. Bring to a boil over medium low heat. Once the mixture starts to boil, turn off the heat.

Beat the egg yolks and then add 1 tablespoon of the hot milk to it. Whisk well, and then slowly add it to the milk mixture, whisking. Bring the milk back over heat and keep whisking over simmering heat till the concoction is thick and coats the back of a spoon. Remove from heat, stir in the rhubarb mixture and half the strawberry mixture. Let cool down. Pour the concoction in an ice cream churner and churn till semi-frozen. Slowly swirl in the remaining strawberry mixture, and being careful not to over-mix, put the bowl in the freezer and thoroughly chill the concoction before serving. The whipped cream chargers will help to provide the finishing flourish for this doozy of a dish!!!

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