These recipes for strawberry rhubarb ice cream and strawberry rhubarb sorbet are easy to make and a perfect way to enjoy summer ingredients!
I’ve always been an indecisive person. As I’ve grown older and more confident in my ways, my indecisiveness has become less about concern over making the wrong decisions and more about making sure I always make the best decision in any given situation. Does that sound ridiculous? Yes, I thought so.
For example, let’s discuss the fact that I’m sharing not one, but two strawberry rhubarb recipes today. Ice cream or sorbet? Rich and creamy or tart and intense? You can’t really go wrong with either but how does one possibly choose which to make after a delicious strawberry rhubarb puree has been created out of amazing seasonal fruit?
It’s just not possible! I polled readers on Facebook and Twitter and the results were pretty much split evenly down the middle. Half of you wanted ice cream and half of you wanted sorbet. So as you see I had no choice but to make both desserts.
And they’re really both equally fantastic. To make one or the other simply cut the recipe for strawberry rhubarb puree in half. But I suggest making both and serving them together. Because life is short.
Strawberry Rhubarb Ice Cream and Sorbet
Strawberry Rhubarb Puree:
- 3 stalks rhubarb, ends trimmed and sliced
- 2 cups sliced, hulled strawberries
- 1/4 cup water
- 1/4 cup granulated sugar
Strawberry Rhubarb Ice Cream:
- 1 3/4 cup half-and-half
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 3/4 cup strawberry rhubarb puree
Strawberry Rhubarb Sorbet:
- 2 cups water
- 1 cup granulated sugar
- juice of 1 small lemon
- 1 1/4 cup strawberry rhubarb puree
Prepare Strawberry Rhubarb Puree:
- In a large saucepan, combine the rhubarb, strawberries, water and sugar over low heat. Cover and cook, stirring occasionally, until the rhubarb and strawberries have broken down and the liquid is thick, 10-15 minutes.
Prepare Strawberry Rhubarb Ice Cream:
- Heat the half and half on medium heat in a medium saucepan. While the cream is heating, whisk the egg yolks and 1/2 cup sugar together. Once the cream is simmering, slowly pour it into the egg yolks and sugar while whisking.
- Pour back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion for several minutes until the mixture is thick enough to coat the back of a wooden spoon. Stir in 1 3/4 cups of the strawberry rhubarb puree.
- Allow to chill completely in the refrigerator. Prepare in an ice cream machine according to manufacturer's instructions.
Prepare Strawberry Rhubarb Sorbet:
- Add sugar and water to a medium saucepan. Bring the mixture to a boil and allow it to simmer until the sugar is completely dissolved, approximately 5 minutes.
- Remove from the heat and allow it to cool briefly, then stir in 1 1/4 cups of the strawberry rhubarb puree. Allow to chill completely in the refrigerator. Prepare sorbet in an ice cream machine according to manufacturer's instructions.
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