Roasted Strawberry and Rhubarb Pie Ice Cream

Photo by Trisha Hughes

Photo by Trisha Hughes

Yield: 1 quart

Pie Crust Pieces
Pie crust scraps from Asparagus Mushroom Onion Tart,
or 1½ cups pie crust, uncooked and crumbled
1 tablespoon whole milk
1 tablespoon sugar

Fruit Purée
1 pint fresh strawberries, hulled and halved
2 cups rhubarb chopped into 2-inch pieces
⅓ cup sugar

Ice Cream Base
2 tablespoons cornstarch
1½ cups whole milk, divided
4 ounces cream cheese, softened
⅛ teaspoon sea salt
1⅓ cups heavy cream
⅔ cup sugar

For the Pie Crust Pieces:
Preheat oven to 375°.

Assemble scraps of pie crust on baking sheet lined with parchment paper. Brush with 1 tablespoon whole milk and sprinkle with 1 tablespoon sugar. Bake until golden brown. Set aside.

For Fruit Purée:

Combine strawberries and rhubarb with ⅓ cup sugar in an 8-inch glass dish (do not spray or oil the dish) and place in preheated oven. Roast for 8 minutes, or just until soft. Remove from oven, cool slightly, and then purée in a blender. Measure ½ cup of the fruit purée and set aside. Remaining purée can be stored in the refrigerator and used to top the ice cream just prior to serving.

For the Ice Cream Base:

Put a gallon-size freezer bag in a tall, wide container like a blender and fold the bag top over the container’s edge so you can safely pour into. Set aside.

In a small bowl, mix cornstarch with 2 tablespoons milk to form a slurry. Set aside.

In another small bowl, mix together the cream cheese and salt. Set aside.

Mix the remaining milk, cream and ⅔ cup sugar together in a large, heavy-bottomed pot on stove over medium-high heat. Bring to a boil for exactly 4 minutes. It will boil and foam like crazy. Remove from heat and add the cornstarch slurry; stirring until incorporated.

Return to heat and boil for 1 minute more. Remove from heat, add cream cheese mixture and whisk out any clumps.

Carefully pour mixture into prepared freezer bag and seal. Submerge bag in an ice bath and chill 10 to 15 minutes or until ice is halfway melted.

Pour mixture into a 9×5-inch loaf pan or 8×8-inch glass dish and freeze for 1 hour, uncovered.

Remove mixture from freezer and use a fork to whisk. Add fruit purée to the mixture and stir gently to form swirls of fruit evenly throughout. Freeze for an additional hour, uncovered.
Remove mixture from freezer and gently fold in pie crust pieces. Return to the freezer for another hour, uncovered.

Remove mixture from freezer and whisk with a fork. Cover and freeze for at least 12 hours. When ready to serve, top with refrigerated purée.

—Recipe adapted from ClubNarwhal.blogspot.com

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