Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 1/2 lb rhubarb, sliced into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract

Instructions:

  1. Toss strawberries and rhubarb with 1/2 cup sugar and lemon juice on a sheet pan.
  2. Roast at 400°F (200°C) for 15-20 minutes until the fruit has collapsed and released a thick, syrupy glaze.
  3. Transfer the roasted fruit mixture to a blender and process until velvety smooth; set aside to cool.
  4. Simmer milk, cream, and salt in a saucepan over medium heat until it just begins to bubble at the edges.
  5. In a separate bowl, whisk egg yolks and 3/4 cup sugar until the mixture turns a pale, lemon yellow color. Note: This incorporates air for a better texture
  6. Slowly drizzle one cup of the hot cream into the yolks while whisking constantly to temper the eggs. Note: This prevents the eggs from scrambling
  7. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  8. Remove from heat and stir in vanilla extract.
  9. Strain the custard through a fine mesh sieve for absolute smoothness.
  10. Fold in the cooled strawberry rhubarb reduction.
  11. Chill the mixture in the fridge for at least 6 hours (or overnight).
  12. Churn in your ice cream maker according to manufacturer directions until it reaches a soft serve consistency.