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)