RHUBARB and STRAWBERRY ICE-CREAM
Hi and welcome to our website!
If you are looking for a homemade ice-cream recipe you are in the right place.
I have a tasty rhubarb and strawberry Ice-cream and another recipe for blueberry cheesecake ice-cream.
This recipe is made with frozen or fresh rhubarb or strawberries, so how good is that!
This is our link to our Blueberry Cheesecake Ice Cream with Graham Crackers
You will never buy store bought ice-cream again, making it yourself you can add so many wonderful ingredients you like.
With a high speed blender mix whipped cream until fluffy!
This is the stage where if you like to add more different types of ingredients you like it will work lovely.
Bring your rhubarb and strawberry sauce to a room or fridge temperature before using in this recipe.
Layer half of the whipped cream mixture into a 10 x 5 pan or pan of choice, then top with half of your rhubarb and strawberry sauce. Mixing the sauce into the whipped cream with the tip of your knife.
This is a tasty homemade ice-cream and only a few ingredients, cover the top of the ice-cream with a piece of clear wrap or parchment paper before freezing.
I hope you are enjoying our homemade Rhubarb and Strawberry Ice-Cream, if so leave us a message and please don't forget to watch our short video tutorial to make yours today. Also check out this link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- Rhubarb - 1 cup, fresh or frozen
- Strawberries - 1 cup, fresh or frozen
- Corn starch - 1 tbsp
- Sugar - 2 tbsp
- Ice-Cream Mixture:
- Whipped cream - 3 cups, 35%
- Sweetened condensed milk - 1 can
- Vanilla - 1 tsp
- Rhubarb and strawberry sauce - 1 cup
Instructions
Method for rhubarb and strawberry sauce:
In a medium saucepan, cook rhubarb and strawberries until thickened, 5-7 minutes, let cool to room temperature.
Method for Ice-Cream:
1 - Using a electric blender and a large cold bowl add whipped cream blend on medium-high speed, until soft peaks start to form this will take about 3-4 minutes.
2 - After fold in your sweetened condensed milk, vanilla until all the mixture have been incorporated.
3 - You will need a glass or metal bread pan 10 x 5 or less, line with parchment paper, scoop half of your mixture in pan, then pour room temperature rhubarb and strawberry sauce over it using a knife swirl the sauce around cream.
4 - Add the remainder of cream mixture in pan, add then rhubarb and strawberry sauce and do the same swirl the knife around it to make a beautiful design. Cover top of ice cream with parchment paper or Sarah wrap
5 - Freeze until completely firm, this may take 6-8 hours or overnight depending on the freezer, or until ready to serve. Top with extra strawberries and rhubarb to serve, or in a cone.
Rhubarb and Strawberry Sauce:
Recipe:
2 cups fresh or frozen rhubarb and strawberries
1 tbsp cornstarch
3 tbsp white sugar
In a medium saucepan, cook rhubarb and strawberries until thickened, 5-7 minutes, let cool to room temperature.
Allergens
Making homemade ice-cream is the best, its not like store bought but it is pretty delicious and you can change up the flavours by changing the berry or ingredient of choice. I hope you are excited about making yours. Please continue on to more pictures and info to make yours today.
Scoop yourself a cone, or maybe you would like a slab of ice-cream in a wafer bowl, anyway you serve it I’m sure you will love every taste. 🙂 Mmmmm!
Thank you for stopping by and on behalf of myself, RMHussey Productions and Team, have a wonderful day and from our kitchen to yours…….Enjoy 🙂
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No ice cream machine necessary. Thanks for this recipe.