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
Units
- 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