Sunday, April 28, 2013

This Week's Flavor: Spring on a Spoon

Yesterday I churned up a batch of Roasted Strawberry Rhubarb ice cream.  I couldn't find an exact recipe on the net so I winged it.  The basics:

- Two stalks of rhubarb cut into 1/2 chunks and
- 1.5 lbs of strawberries quartered
- Roast the strawberries and rhubarb with a dusting of corn starch 450 until soft. Blend half until smooth and mix into the ice cream batter. Mash the other half with a fork and add to the ice cream after churning.
- 4 egg yolks
- 1 cup of sugar (1/3 brown sugar and 2/3 unrefined)
- 1.5 cups heavy cream
- 1.5 cups of milk

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