

Strawberry-Rhubarb Angel Food Cake Ice Cream

Ingredients:
Bring 1 cup cream, milk, 1/4 cup sugar, and vanilla beans seeds in a small saucepan over medium heat to a boil. Whisk egg yolks in a medium bowl. Gradually whisk half of the hot cream into yolks until combined. Whisk yolk-cream mixture back into saucepan. Cook and whisk until mixture starts to thicken and steam (do not boil). Strain mixture into a medium bowl. Cover and chill overnight.
Heat a large nonstick skillet over medium heat; stir in strawberries, rhubarb, 1/2 cup sugar and water. Cook for about 10 minutes, stirring frequently, until fruit is softened and mixture is thickened. Puree mixture in a food processor.
In a large mixing bowl, using a mixer on high speed, beat together cream, confectioners' sugar and lemon zest until stiff peaks form.
To make ice cream: process vanilla custard mixture in an ice cream machine until frozen. Fold in lemon whipped cream. Fold in strawberry-rhubarb mixture and angel food cake. Place in a freezer-proof container and freeze until solid.

Ingredients:
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup granulated sugar
- 1/2 a vanilla bean, split, seeds scraped out
- 3 large egg yolks
- 1 cup coarsely chopped strawberries
- 1 cup coarsely chopped rhubarb
- 1/2 cup granulated sugar
- 1/3 cup water
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon lemon zest
- 2 cups coarsely chopped angel food cake
Bring 1 cup cream, milk, 1/4 cup sugar, and vanilla beans seeds in a small saucepan over medium heat to a boil. Whisk egg yolks in a medium bowl. Gradually whisk half of the hot cream into yolks until combined. Whisk yolk-cream mixture back into saucepan. Cook and whisk until mixture starts to thicken and steam (do not boil). Strain mixture into a medium bowl. Cover and chill overnight.
Heat a large nonstick skillet over medium heat; stir in strawberries, rhubarb, 1/2 cup sugar and water. Cook for about 10 minutes, stirring frequently, until fruit is softened and mixture is thickened. Puree mixture in a food processor.
In a large mixing bowl, using a mixer on high speed, beat together cream, confectioners' sugar and lemon zest until stiff peaks form.
To make ice cream: process vanilla custard mixture in an ice cream machine until frozen. Fold in lemon whipped cream. Fold in strawberry-rhubarb mixture and angel food cake. Place in a freezer-proof container and freeze until solid.
Yum! This looks so fun and delicious! :)
ReplyDeleteI have always wanted to try Ted Drewes but I don't know if I'll ever get to. All your homemade ice cream sounds fantastic! I need to get my ice cream maker back to work!
ReplyDeleteThank you! You definitely need to!
DeleteSounds amazing. I'd love to try frozen custard, sounds so indulgant. I keep soing it on US food programmes on food network. Keep sharing your foodie finds!
ReplyDeleteI can't believe you haven't had it!
DeleteI actually LOVE bits of cake in my ice cream so I would totally make an angel food cake just for this! Mmmmm so summerlicious.
ReplyDeleteI have yet to try anything in STL that beats Ted Drewes...although I'm curious to hear what else you try ;)
ReplyDeleteWell you should know! Now i don't need to waste my money.
Deleteooh, frozen custard, makes me dream of abbotts! loved it when out in rochester, ny. loving the strawberry rhubarb here, must be the time of year :)
ReplyDeleteI want to go there!
Deleteholy guacamole, this recipe is the best ever
ReplyDeletexx
http://petalandplume.blogspot.com/
You are reminding me that it's the season and I must whip up a batch of homemade ice creams stat!
ReplyDeleteYes you do! I love homemade vanilla ice cream.
DeleteI think it looks perfect the way it is, but then again I am not one for food coloring.
ReplyDeleteWell thank you! Yeah I'm sure it's not great for you. :(
DeleteCan you give me an idea of how much this makes? Debating doubling for company.
ReplyDeleteHey Heather, I would double the recipe because it doesn't make very much. I mean, enough for maybe 6-8.
ReplyDelete