This ice cream started as an experiment on a rainy Saturday when I had a bag of rhubarb from the farmers’ market and a carton of strawberries turning soft on the counter. Heavy cream, whole milk, sugar, salt, and vanilla heated together. Strawberries and rhubarb mashed slightly in a separate bowl and folded in with chopped bittersweet chocolate. Churned in an ice cream maker and frozen for at least four hours.
You taste tart rhubarb first, then sweet strawberry jam, then a cold shard of bittersweet chocolate snaps between your teeth. Three flavours in one spoonful, each showing up at a different moment. I keep making this every time rhubarb season overlaps with strawberries.
Tips for Making Strawberry Rhubarb Ice Cream
Heat the cream base gently
Combine cream, milk, sugar, and salt in a saucepan. Heat over medium until the sugar dissolves. Do not boil.
Remove from heat, stir in vanilla, and cool to room temperature before adding the fruit. Hot cream will cook the strawberries and rhubarb before they go into the machine.
Mash the fruit lightly, do not puree
You want chunks, not a smooth puree. Mash the strawberries and chopped rhubarb with a fork until the juices release but pieces remain.
Fold the fruit and chopped chocolate into the cooled cream base right before churning. The ice cream maker distributes them evenly through the custard.
Strawberry Rhubarb Ice Cream
- Total Time: 585 minutes
- Yield: 8 servings
Description
A delightful summer treat combining the classic flavors of strawberry and rhubarb with a twist of bittersweet chocolate, perfectly paired with a hoppy Amarillo IPA.
Ingredients
- 2 cups (487g) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (150g) strawberries, hulled and sliced
- 1 cup (100g) rhubarb, chopped
- 1/4 cup (45g) bittersweet chocolate, chopped
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar has dissolved.
- Remove from heat and stir in the vanilla extract. Let cool to room temperature.
- In a separate bowl, combine the strawberries and rhubarb. Mash slightly with a fork to release juices.
- Fold the fruit mixture and chopped chocolate into the cream mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 4 hours or until firm.
Notes
For a fun twist, try serving this ice cream as an IPA float by adding a scoop to a glass of Amarillo IPA. Store the ice cream in an airtight container in the freezer for up to two weeks. If you prefer a smoother texture, strain the strawberry-rhubarb mixture before adding it to the custard.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20
- Sodium: 100
- Fat: 20
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 150
Frequently Asked Questions
Do I need an ice cream maker?
Yes, for proper texture. Without one, pour the mixture into a container and freeze, scraping with a fork every 45 minutes for about four hours. The result will be more like a semifreddo.
What is the IPA for?
Try serving a scoop of this ice cream in a glass of Amarillo IPA as a float. The hoppy, citrusy beer pairs with the tart fruit and sweet cream. It is optional.
Can I use frozen rhubarb?
Yes. Thaw and drain it first. Fresh rhubarb has better texture, but frozen works in winter when fresh is unavailable. Chop it into small pieces before mashing.
