Farmers’ Market Special: Strawberry-Rhubarb Ice Cream

As promised on Twitter (and one must always follow through on Twitter promises), I’ve created a strawberry-rhubarb ice cream sweetened with honey. It was inspired by last weekend’s farmers’ market haul:

farmers market haul

Much as I was tempted to use all four of my finds in one eclectic market medley, I didn’t put lettuce on top. Here are the rough steps I followed to create my latest concoction:

Scrutinize cookbooks for relevant recipes:

ice cream cookbooks

Wash and dry fruit:

wash fruit

dry fruit

Chop fruit. Discard waste in compost bowl:

chop fruit

Set oven to 300 degrees. Combine strawberry and rhubarb with 1/3 cup honey and sugar to taste. Bake until soft and bubbly:

set oven temp

combine fruit with honey

bake until bubbly

Meanwhile, make ice cream base from whole milk, heavy cream, pinch of salt, vanilla, sugar, and eggs:

ice cream ingredients

whip egg yolks with sugar

combine eggs with warm cream

Combine strawberry-rhubarb mixture with egg-cream base and strain into clean bowl. Place in ice bath until cool, stirring occasionally:

add fruit to cream

strain mixture

cool in ice bath

Refrigerate until chilled, then churn in ice cream maker and pack in airtight containers for freezing:

churn and pack for freezing

Garnish with fresh blueberries and enjoy:

serve with blueberries

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