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!
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