Roasted Strawberry Rhubarb Basil Ice Cream
Dur to me. I made another ice cream recipe before my in-laws came to visit, nearly a few weeks ago, and forgot to share.
Roasted rhubarb and strawberries + basil + heavy cream + milk + a few other ingredients = one delicious concoction.
Rhubarb can still be found around here but if not in your area, save this recipe for next season. Be sure to add plenty of basil (or you can leave it out if you’re saying not in my ice cream, fool!)…I did not and only had that flavor hit the tastebuds a few times. A little disappointment but you get over it because what’s there is so damn tasty. If you’re a go on the basil, go all out. I would probably double it. And roasting the rhubarb and strawberries together gives you a candy-like taste which is the thing that sets it apart from other versions of strawberry and rhubarb ice cream missing that step. Roast away, friends, roast away.
While the last lemon ice cream recipe I posted did not need an ice cream maker, this one could use a good churn, and it’s a good idea to let it chill overnight instead of just a few hours. But no one is to stop you from ignoring all that and diving in after an hour. Wait til you smell those roasted bits.
Roasted Strawberry Rhubarb Basil Ice Cream adapted from Petite Kitchenesse
Makes about a quart
2 cups of rhubarb, chopped into about 1/2-inch pieces
1 1/2 – 2 cups of strawberries, stems removed and halved or quartered for the bigger ones
1 small lemon, zest and juice
1 tsp vanilla extract (or a smidge of vanilla bean paste)
4 large basil leaves, minced (I would double this to get more flavor)
1 cup of sugar
1/4 tsp salt
2 cups of heavy cream
1 cup milk (I used whole)
Preheat the oven to 400F. Combine the rhubarb, strawberries and lemon juice/zest in a bowl. Line a baking sheet with parchment paper and add the lemon, rhubarb and strawberry mix to it. Roast for around 15–20 minutes, or until everything is nice and soft. Remove and let cool for 10–15 minutes.
Add the mixture to your food processor along with the basil or smash it with a utensil until you are happy with the size of the bits to be in your ice cream. Process until the mixture seems smooth (to your content).
Transfer the mixture to a saucepan. Heat on medium, add the vanilla and sugar. Stir until sugar is dissolved then remove from the heat and let it cool.
Once cooled, add the heavy cream and milk. Cover the mixture and refrigerate for at least a few hours but ideally overnight because it makes a difference in the final texture. Churn the chilled mix in your ice cream maker according to the manufacturer’s instructions. Keeps for about a week. Unless you devour it over the weekend in your adirondack chair in your backyard while soaking in the sun.