I'm often asked how I decide what to feature on the blog. My answer is simple: I let my appetite and the seasons be my guide. This spring it was the rhubarb growing in my garden that inspired this post.
When I planted rhubarb a few years ago, I knew it would take some time before the plants would produce a decent harvest. Three years seems to be the magic number and I'm happy to say we have finally reached that milestone! My rhubarb was growing strong, it's bright green leaves tall and sturdy. I had visions of cooking and baking everything rhubarb. I left to spend a few days in New York and when I returned home I found my gardener had paid me an early visit. The vegetable garden beds had been weeded clean and the soil nicely raked, ready for planting. But my rhubarb plants were nowhere to be found, apparently mistaken for weeds! I stood there stunned. How could this have happened? Can't gardeners tell the difference between a weed and a plant? I knew at that moment that nothing I could say or do would bring back the rhubarb I waited so patiently for. So I did the only thing I could do: take a deep breath move forward. It was off to the market to buy some rhubarb.
If you are a novice at making ice cream, fear not, this recipe is virtually foolproof. It's made without egg yolks so there's no tempering or curdling to worry about. Without the added fat, the ice cream is much lighter in density, more like gelato. The fruit flavor is clean and intense. Reducing the fat does however come at a price. Egg free ice cream will freeze rock solid. You can counteract this by adding a spoonful or two of alcohol to the mix. A small amount won't impart an alcoholic taste to the ice cream.
RecipeAdapted from Martha Stewart
Makes 1 quart
- 1 lb. fresh rhubarb
- 1 cup sugar
- 2 T. water
- 8 oz. fresh strawberries
- 1 cup heavy cream
- 1/2 cup milk
- 2 T. vodka, kirsch, or Calvados
- 1/2 lemon
- Cut rhubarb into 1/2 inch pieces.
- Place rhubarb, 3/4 cup of the sugar and water into a saucepan.
- Bring to a boil, reduce heat and simmer until tender, about 12 minutes.
- Remove from heat and allow to cool.
- Puree in a blender or food processor.
- Transfer to a bowl and refrigerate until cold.
- Puree strawberries, juice of 1 lemon, and the remaining 1/4 cup sugar in a food processor or blender.
- Strain seeds (optional).
- Scald milk and cream in a saucepan. Do not boil.
- Remove from heat and cool to room temperature.
- Combine cooked rhubarb, strawberry puree, cream mixture, and 2 T. alcohol in a bowl.
- Cover with plastic wrap and chill.
- Place into your ice cream maker and freeze according to the manufacturer's instruction.
- Freeze for several hours or overnight before serving.
Don't miss a single post CLICK HERE to subscribe