Roasted Strawberry-Rhubarb Ice Cream
Fresh strawberries and rhubarb make this ice cream irresistible. Not to mention the oatmeal crisp swirled through the middle!
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.