Strawberry Rhubarb Ice Cream Recipe
There is something about the strawberry and rhubarb flavor combination that screams summer to me. The tart rhubarb and extra sweet strawberries complement each other so perfectly. One can easily tell that the sweet flavor isn’t from granulated sugar, it is a natural sweetness that can only be produced by warm fruit that has enjoyed a long spring growing in the sunshine.
This ice cream opened the summer season for us last week. We returned from our annual Cooperstown 4th of July celebration and I set straight to work making it. I even made our homemade ice cream activities a little easier on us this year because I used our favorite Davidson’s Safest Choice® eggs. They are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella. Even though I am confident in my ice cream making skills, this eliminates any hint of worry I might have about foodborne illness. This way we can enjoy our delicious strawberry rhubarb ice cream on the back porch with peace of mind.