Roasted rhubarb and strawberry crumble ice cream – deliciously creamy, fruity ice cream filled with chunks of crisp, buttery crumble. The perfect ice cream for Spring!
I’m one of those people that eats ice cream all year round, no matter how cold it is outside. Consequently my trusty ice cream maker sees a lot of use and the bowl pretty much lives in the freezer in case of a sudden craving. I do tend to vary the flavours of ice cream I make according to the seasons – lots of spiced and chocolatey ones in the winter and fruitier ones in the spring and summer. This roasted rhubarb and strawberry crumble ice cream is the ideal ice cream for spring; full of seasonal fruit with a sweet, fresh, slightly tangy flavour and plenty of chunks of buttery crumble topping.
One of the problems with making fruit flavoured ice creams is that it is difficult to pack in enough flavour without the ice cream becoming, well, icy; due to the high water content of fruit. To get around this issue, I roast the fruit which cooks off some of the excess liquid and intensifies the flavour so you end up with a deliciously fruity ice cream that is still smooth and creamy. I roast the rhubarb and strawberries with a bit of balsamic vinegar, but don’t worry, you can’t taste it in the ice cream; it just serves to deepen the flavour of the fruit.
I served the ice cream topped with a tangy rhubarb and strawberry sauce, simply because I had some fruit left over that I wanted to use up. It is totally optional of course but it does pack in some extra fruity flavour, and any left over is delicious on pancakes (or even on pancakes WITH the ice cream – now there’s a thought!).
Do make sure that you start making the ice cream at least the day before you want to serve it as the custard needs to be thoroughly chilled before it is churned in the ice cream maker, and the ice cream will need at least a couple of hours in the freezer to firm up before serving.
Here’s what you’ll need:
Roasted Rhubarb and Strawberry Ice Cream:
- 9oz rhubarb (about 4 sticks)
- 9oz roughly chopped strawberries
- 3 Tbsp honey
- 1 Tbsp balsamic vinegar
- 1 1/4 cups heavy cream
- 3/4 cup + 2 Tbsp granulated sugar
- 2 cups full fat milk
- 5 large egg yolks
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- pink gel food colouring (optional)
- 3/4 cup + 1 Tbsp all purpose flour
- 1/4 cup + 1 Tbsp cold butter, cubed
- 1/3 cup light brown soft sugar
Rhubarb Strawberry Sauce (Optional):
- 4.5oz rhubarb (about 2 sticks), chopped
- 4.5oz chopped strawberries
- 1/4 cup water
- 1/3 cup granulated sugar
- 1 Tbsp fresh lemon juice
1.Preheat the oven to 375°F. Spread the rhubarb and strawberries out in a single layer in a roasting tin and drizzle over the honey and balsamic vinegar. Roast in the oven, stirring occasionally, for about 30 minutes, until the fruit is completely soft and the juices have reduced to a syrup.
2.Scrape the fruit and all of the juices into a blender and puree until completely smooth. Cover and place in the fridge until needed.
3.Pour the cream into a large bowl and place a fine mesh sieve over the top. Place the milk and sugar in a pan, stir until the sugar has dissolved then heat until just simmering. Whisk the egg yolks and cornflour together in a large heat-proof bowl.
4.Very gradually pour the hot milk into the egg yolks, whisking the whole time. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (if you draw your finger across the back of the spoon there should be a line that doesn’t fill in). Make sure that you don’t let it boil or you may end up with scrambled egg.
5.Pour the custard through the sieve into the cream and whisk to combine. Add the rhubarb strawberry puree and vanilla extract and whisk until smooth. If you like, you can add a couple of drops of pink gel food colouring to really bring out the pink colour (I did – you can see the colour difference below). Cover the bowl and refrigerate until completely cold, preferably overnight.
6.While the custard is chilling make the crumble. Preheat the oven to 375°F. Place the flour and butter in a bowl and rub the butter in using your fingertips until is resembles fine breadcrumbs. Stir in the sugar.
7.Spread the mixture out on a baking tray and press it down gently. Bake for about 15 minutes, until golden brown. Allow to cool on the tray then break it up into small chunks. Store in an airtight container until needed.
8.Once the custard is completely cold, churn in an ice cream maker according to the manufacturers directions until the ice cream is firm.
9.Stir through most of the crumble, reserving a bit to sprinkle on the top then transfer the ice cream to a container, scatter over the remaining crumble and place in the freezer for at least 2 hours before serving.
10.To make the rhubarb strawberry sauce (if using), place the rhubarb, strawberries, water, sugar and lemon juice in a saucepan. Cook at a gentle simmer for about 10-15 minutes until the fruit is soft.
11.Transfer to a blender and blend until smooth. Pass the sauce through a fine mesh sieve then cover and refrigerate until cold. Serve the ice cream topped with the sauce and enjoy!