Description
A perfect summer treat using the classic combination of strawberry and rhubarb, with the added twist on flavor and texture using bittersweet chocolate.
Ingredients
Scale
- 2 cups (487g) heavy cream
- 2 cups (487g) whole milk
- 1 tsp (7g) vanilla bean paste
- 6 egg yolks
- 1 cup (192g) sugar
- 3/4 cup (114g) sliced strawberries
- 3 stalks rhubarb, diced
- 2 Tbsp (30g) water
- 1 ounce (29g) very dark chocolate (I use 86% cocoa), chopped
Instructions
- The night before, place the core of the ice cream machine in the freezer.
- Whisk egg yolks in a bowl, then slowly add sugar and whisk until egg yolks are pale yellow and sugar is completely incorporated.
- Over medium-high heat, combine heavy cream, milk and vanilla, and bring to a simmer.
- Remove cream mixture from heat and while whisking constantly, ladle 1/3 of the hot cream mixture into the egg yolks to temper the eggs.
- Add the egg mixture slowly back into the saucepan with the rest of the cream, while stirring.
- Cook over medium heat until slightly thickened (should be able to coat the back of a spoon).
- Pour into a bowl and cover with plastic wrap pressed onto the surface of the custard.
- Refrigerate for 8 hours or overnight.
- In a saucepan over medium heat, combine strawberries, diced rhubarb and water.
- Cook until bubbling and reduces by half.
- Mash to create a slightly smoother mixture, leaving some larger pieces for texture.
- Refrigerate to cool completely.
- In your ice cream machine, prepare vanilla ice cream base according to the manufacturer’s instructions.
- During the last few minutes of churning, just before ice cream is ready, add the strawberry-rhubarb mixture.
- Finish freezing the ice cream to soft-serve consistency.
- Fold in dark chocolate pieces.
- Transfer to quart container and place in freezer for a minimum of 1 hour to harden.
- Prep Time: 9 hours 30 mins
- Cook Time: 15 mins