Roasted Strawberry Rhubarb Swirled Vanilla Ice Cream

Indulge in the perfect blend of sweet strawberries and tart rhubarb swirled into creamy vanilla ice cream. This Roasted Strawberry Rhubarb Swirled Vanilla Ice Cream is a delightful treat for any occasion.

Ingredients:

• 1 cup strawberries, hulled and halved
• 1 cup rhubarb, chopped
• 1/2 cup sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• Pinch of salt
• 1 vanilla bean, split and scraped
• 4 large egg yolks

Instructions:

Warm the oven up to 190C 375F

Put strawberries, rhubarb, and 1/4 cup sugar in a baking dish

Put it in the oven for 20 to 25 minutes, or until it's soft and juicy

Allow to cool

Heavy cream, milk, salt, and the seeds and pod of the vanilla bean should all be mixed together in a saucepan

Just until it starts to simmer, heat on medium-low

Take it off the heat and let it sit for 30 minutes

Whisk egg yolks in a bowl until they are foamy and light

Slowly add the warm cream mixture while whisking the eggs all the time

Put the mixture back in the saucepan

Cook over medium heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon

Use a fine-mesh sieve to pour the custard into a clean bowl

Throw away the vanilla bean pod

Allow to cool completely

Put the custard in the fridge for at least four hours or overnight

Follow the directions that came with the ice cream maker to make the custard

Add spoonfuls of the roasted strawberry rhubarb mixture to the cream in the last few minutes of churning to make swirls

Put the ice cream in a container and freeze it for four hours, or until it is firm

Serve and have fun!