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Strawberry Rhubarb Swirl Ice Cream
Prep Time
30 mins
Total Time
30 mins
 

Strawberry Rhubarb Swirl Ice Cream

Course: Dessert
Keyword: ice cream
Servings: 8
Calories: 204 kcal
Author: Erin
Ingredients
Custard Base:
  • 1 cup unsweetened almond milk (or whole milk)
  • 1 cup heavy cream
  • 1/4 granulated erythritol (or 1/3 cup sugar)
  • 4 large egg yolks
  • 12 drops stevia extract (omit if using sugar)
  • 1 tsp vanilla extract
Strawberry Rhubarb Sauce:
  • 2 cups sliced rhubarb
  • 1 cup chopped strawberries
  • 1/4 cup granulated erythritol (or 1/4 cup sugar)
  • 2 tbsp plus 2 tsp water
  • 1 tsp arrowroot or cornstarch
  • 2 tbsp vodka (optional, helps prevent iciness)
Instructions
  1. For the custard, combine almond milk and heavy cream in a medium saucepan over medium heat. Stir in granulated erythritol or sugar and cook, stirring continuously until cream mixture begins to steam but does not boil, and reaches 175F on an instant read thermometer.
  2. In a medium bowl, whisk egg yolks until smooth. Slowly whisk in about 1 cup of the hot cream to temper the yolks. Once combined, slowly whisk egg yolk mixture back into saucepan. Continue to cook, stirring constantly, until mixture reaches 180 to 185F on an instant read thermometer. Custard should be thick enough to coat the back of a wooden spoon. Stir in stevia extract, if using.
  3. Pour custard into a bowl set over an ice bath and let cool 10 minutes. Then cover tightly with plastic wrap and chill in refrigerator for at least 3 hours.
  4. For the sauce, combine strawberries, rhubarb, erythritol or sugar and 2 tbsp water in a medium saucepan over medium heat. Cook until berries release their juices and fruit is easily mashed with a fork, 5 to 10 minutes. Off heat, mash the fruit, leaving some chunks if you like. In a small bowl, whisk together remaining 2 tsp water and arrowroot or corn starch. Stir into fruit mixture and return to heat until sauce is thickened, about 3 minutes. Let cool.
  5. Take about 2 cups of strawberry rhubarb sauce and toss with 2 tbsp vodka. This step is optional but will help reduce iciness in your ice cream.
  6. When custard is chilled, stir in vanilla extract. Pour into canister of an ice-cream maker and churn according to manufacturer’s directions. In the last 5 minutes of churning, pour half of the strawberry rhubarb sauce into the ice-cream maker.
  7. When fully churned, transfer ice cream to an air-tight container. Swirl in remaining rhubarb sauce. Cover with plastic wrap flush to the surface and freeze until firm, about 2 to 3 more hours.
Nutrition Facts
Strawberry Rhubarb Swirl Ice Cream
Amount Per Serving
Calories 204 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 40mg13%
Sodium 53mg2%
Potassium 110mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 470IU9%
Vitamin C 2.6mg3%
Calcium 91mg9%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.