Strawberry-Rhubarb Angel Food Cake Ice Cream

Strawberry-Rhubarb Angel Food Cake Ice Cream


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

Instructions:
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.