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Strawberry Rhubarb Ice Cream Recipe

This strawberry rhubarb ice cream recipe is the perfect way to celebrate summer! Recipe courtesy Kelsey of The Naptime Chef.

Servings: 8

Active time: 40 minutes

Total time:

Ingredients

  • 3 c whole milk
  • 1 1/2 c heavy cream
  • 1 c granulated sugar, divided use
  • pinch salt
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 tsp corn starch
  • 1 Tbsp vanilla extract
  • 1 c strawberries, hulled and chopped
  • 1 c rhubarb, chopped
  • pinch kosher salt

Preparation

  1. Add milk, cream, sugar, and salt to a large saucepan. Warm over medium heat until it comes to a boil and boil for 2 minutes. Then, reduce the heat and bring to a simmer.
  2. Whisk the egg yolks and corn starch in a medium bowl. Carefully add 1 cup of hot milk mixture to egg yolk mixture 1/4 cup at a time until the eggs are tempered. Then, pour egg yolk mixture into saucepan and whisk until smooth.
  3. Keep heat at medium and stir the pot until the mixture coats the back of a wooden spoon, about 5-8 minutes. Stir in the vanilla extract.
  4. Pour hot milk mixture into heatproof bowl and allow it to cool slightly. Then cover it with plastic wrap and place it in the refrigerator for at least 4 hours.
  5. Add strawberries, rhubarb, 1/4 cup sugar, and kosher salt to small saucepan and bring heat to medium. Cook until rhubarb has softened and mixture is chunky and syrupy. Allow to cool to room temperature.
  6. Add cooled milk mixture to your ice cream maker and churn according to manufacturer's instructions. After two minutes of churning, add strawberry rhubarb mixture to integrate fully, it will turn the ice cream a deep pink with bits of fruit distributed throughout.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 350
Calories from Fat 200
Total Fat 22g (34% DV)
Saturated Fat 13g (65% DV)
Trans Fat 0.5g
Cholesterol 165mg (55% DV)
Sodium 60mg (3% DV)
Total
Carbohydrate
34g (11% DV)
Dietary Fiber 1g (4% DV)
Sugars 31g
Protein 5g
Vitamin A 20%
Vitamin C 20%
Calcium 15%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.