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Roasted Strawberry-Rhubarb Ice Cream

If you love rhubarb.. this one’s for you!

Here in the South, rhubarb is a summer staple. To put it simple.. these are sweet stalks of pure goodness. Mix them with fresh strawberries, and you’ve got yourself an iconic duo.

I know, I know, making a custard sounds daunting, but I guarantee you this recipe is simpler to make than you might think. All it takes is a little effort and a lot of hungry tummies.

Ingredients for Roasted Strawberry-Rhubarb Ice Cream
  • Rhubarb (MAKE SURE ITS FRESH!)
  • Strawberries (AND THESE TOO)
  • Honey
  • Balsamic vinegar – this is used in the roasting process, and believe me when I say this ingredient is absolutely vital. There’s something about the sweetness of balsamic vinegar that pairs so perfectly with the fresh rhubarb and strawberries.
  • Egg yolks – this will help make the base of our custard
  • Cornstarch
  • Heavy cream – of course.
  • Milk – of course.
  • Sugar
  • Vanilla extract – don’t be afraid to add more if you’re a vanilla fanatic like I am 🙂
  • Salt
  • Flour
  • Brown Sugar
  • Butter
  • Oats

Tips for Making Roasted Strawberry-Rhubarb Ice Cream
  1. Make sure you pay attention while you’re making the custard. If the eggs get too hot, they’ll scramble (not ideal for ice cream lol).
  2. In the recipe I specify that the custard needs to coat the back of a spoon. This basically means that it needs to be thick enough that when you dip it into the custard, and remove it, you can run your finger down the back of the spoon and see where your finger has been. We want that custard to be thick and creamy – the perfect texture for yummy ice cream 🙂
  3. Also make sure you pay attention to the oat crumble while its baking in the oven. It can burn much faster than you’d think! Just keep an eye on it and you’ll be fine.

I hope you enjoy this ice cream as much as I did. This will be perfect for your Memorial Day festivities 🙂

Print Recipe

Roasted Strawberry-Rhubarb Ice Cream

Fresh strawberries and rhubarb make this ice cream irresistible. Not to mention the oatmeal crisp swirled through the middle!
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Keyword: ice cream, rhubarb, strawberry
Author: Sarah Crawford

Ingredients

  • 4 stalks rhubarb chopped
  • 3 cups chopped strawberries
  • 3 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 5 large egg yolks
  • 1 Tbsp cornstarch
  • 1 1/4 cups heavy cream
  • 2 cups milk
  • 3/4 cup sugar
  • 1 Tbsp vanilla extract
  • 3/4 tsp salt divided
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup butter cut into pieces
  • 1 1/2 cups old-fashioned rolled oats

Instructions

  • Preheat oven to 375°F. Toss rhubarb, strawberries, honey, and vinegar on a rimmed baking sheet; spread in a single layer. Bake 25 to 30 minutes or until fruit is soft, stirring occasionally.
  • Add fruit to a high-speed blender, and puree until smooth. Cover and chill. Meanwhile, whisk egg yolks and cornstarch in a large heat-proof bowl; set aside.
  • Combine milk and sugar in a small saucepan. Cook over medium-low heat 5 to 10 minutes or until sugar dissolves. Gradually pour milk mixture into egg yolks, whisking constantly.
  • Add mixture back to saucepan; cook over low heat, stirring constantly, until mixture is thick and coats the back of a spoon. Pour egg mixture through a sieve into cream; whisk to combine.
  • Whisk in rhubarb-strawberry puree, vanilla, and 1/4 tsp salt. Chill 1 to 2 hours or overnight.
  • Meanwhile, combine flour, brown sugar, 1/2 tsp salt, and butter in a large bowl; stir until mixture resembles coarse sand. Stir in oats; spread mixture on a large rimmed baking sheet. Bake 20 to 25 minutes or until golden brown; cool.
  • Pour custard into container of an electric ice cream freezer; freeze according to manufacturer's directions. Add baked crumble mixture during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; freeze up to 1 month.