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Sunday, May 13, 2012

I Scream for Strawberry Rhubarb

ICE CREAM. It's been on my list of "things to make" and today I decided to tackle it. Just the idea of homemade ice cream is enough to put me in a food coma. I mean the creaminess and freshness and taste and just UGH, like come on its not fair. As I was perusing the grocery store, I cam across some beautiful rhubarb and I jumped at the chance to use it. Now, rhubarb is a red root plant that is sour and basically disgusting when raw, but when cooked absorbs an amazing amount of flavor and gets a soft texture that makes it simply delicious. Strawberries and rhubarb is a classic combination, and one of my favorite pies ever, so I decided to test them out in an ice cream. The results? BEYOND. First of all, I know we all have our favorite ice cream place that makes the "best homemade stuff in the world" but no. You don't know what you are missing out on, so I am encouraging you to make your own ice cream because seriously, this will have you screamin fo more. Also, its easy. The hardest part is waiting and trying not to eat it all before its done.


Ingredients
3 cups heavy cream
1 vanilla bean
4 eggs
2 1/2 cups sugar
2 stalks rhubarb
1 pint fresh strawberries
1/2 cup water

Recipe: Pour the heavy cream into a sauce pan. Cut the vanilla bean in half, and scrape out the seeds, and add to the heavy cream. Heat the cream on medium heat until it just begins to boil, and then remove from heat. While the cream is heating, beat the eggs and 2 cups of the sugar in a mixing bowl. In a slow and steady stream, pour the hot cream mixture into the egg mixture, stirring constantly to make sure the eggs don't scramble. Once all the cream has been mixed in, return the mixture back to the stove. Heat until the mixture thickens, about 10 minutes, stirring constantly. Do NOT let this boil. Pour through a fine sieve or strainer into a metal bowl and let the mixture cool to room temperature, stirring occasionally. Once it has reached room temp, put into freezer. Now, dice the rhubarb into 1 inch pieces and also dice half of the strawberries. In a sauce pan add the water, diced strawberries, rhubarb, and 1/2 cup of sugar. Let rest on medium-low heat for about 20 minutes, until the rhubarb is totally soft and pulls apart when touched. Using a slotted spoon, scoop the strawberries and rhubarb out of the mixture and put into a blender or food processor. Purée the mixture, and then strain it to get out the seeds. Dice the rest of the strawberries and add it to this purée. Cool this mixture in the fridge.

Once the ice cream base has been freezing for about 4 hours, add the strawberry rhubarb mixture. Follow your ice cream machine's instructions, and ENJOY.


and now your screaming for some i-scream too
xoxo
hungreegirl.


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