Strawberry-rhubarb ice cream...help me devise a recipe?

[puglogic]

All of the recipes I've found online have alcohol in them, like kirsch or vodka, and I have neither (plus I'll be feeding this to a toddler too, whose parents might not approve). What would you do if you were making this from scratch in an ice cream machine?

[redfox]

I'd simmer the strawberries & rhubarb together with a touch of sugar until they were on the firm side of soft, chill completely, then add into the cream mix.

And call me! I'd be delighted to QC test it for you... ;)

[puglogic]

Oh, redfox, I'd love it if you lived close enough to do that! :)

[redfox]

Me too... the ice cream would be the bonus!

[Zoebird]

I would make it raw, thus:

1. cut your rhubarb up into nice small chunks;
2. cut strawberries into similarly sized chunks;
3. add honey, orange zest and rosemary (you can leave it in sprigs and pull it out, or chop it really fine. I usually do the pulling-out aspect).

Let this sit in the fridge for 2 days.

Then make your raw ice cream which I currently make out of coconut cream (which you can make yourself with young coconut by taking the flesh and part of the reserved water and pureeing it together) and avocado. I like to add a vanilla bean and a bit of lemon zest, too. Add these to a blender and pulse until creamy, and then run it through a sieve, gently tapping the remainder through.

The next step has two ways you can go: 1. blend again with the strawberry/rhubarb, which will leave a combination of chunks and produce a pretty pink color; or 2. simply stir in the mixture above. I suppose you could do 3. blend half in and add the rest in chunks. I haven't done both, but I bet it would be awesome. :)

[Float On]

Zoebird, would the soaking in fridge for two days take care of the hardness and stringyness and bitterness of rhubarb?

I'd go for the simmering method - at least I could eat it the same day :) If I had to wait 2+ days for a healthy icecream I'd have run to the grocery store for some to eat while I'm waiting anyway. I just can't plan that far ahead for a splurge item. :0!

[Zoebird]

The strawberries have some citric acid and the honey is sugar -- this breaks down the rhubarb and sweetens it. But it still has a bit of crunch.

It works similar to pickling and/or brining -- though this is obviously sweet. :)

[Zoebird]

A lot of my recipes are all-day things (or overnight) or several days. I find it nice to work this way. It's why I like making natural soda (you have to wait at least a week).

[puglogic]

zoebird, I can't wait to try your raw recipe when I have a bit more time!

Here's what I ended up with (cooking for an Independence Day gang here...)

1 pound rhubarb, chopped in about 1/4-1/2" pieces
1/2 cup sugar plus 6 T sugar
8 ounces nice ripe strawberries
1 cup heavy cream
1/2 cup half&half

I simmered the rhubarb, 1/2 cup sugar, and a little water in a saucepan over medium heat, until the rhubarb was very tender and beginning to fall apart, about 12 minutes. Poured it into a bowl and set aside.

I pureed the strawberries in a food processor, then poured it into the rhubarb bowl. When I do this again, I'll set aside a couple of chopped strawberries to throw into the ice cream maker for a little chunkiness.

I scalded the cream and milk, added the remaining 6 T sugar, and stirred until sugar dissolved. I let that cool a bit, then I combined everything together and chilled it in the fridge for about 3 hours, then made the ice cream out of it.

Really, one of the best things that's ever come out of my kitchen and I can't wait to make it again ----- thanks for your help!!!