Spiced Strawberry Rhubarb Swirl Ice Cream

I had gotten some of the end-of-season rhubarb and was discussing this with a friend in early July.  She shared that strawberry rhubarb was her favorite pie, and while I considered for a moment making that, I saw this recipe from the Scoop Adventures cookbook and knew I wanted to put it together.  The spice flavor is nice in it — although it’s important to like how cardamom tastes.  I associate cardamom with my Norwegian roots, as I do rhubarb, and so when I tasted this, I felt like I was celebrating my heritage.

Spiced Strawberry Rhubarb Swirl Ice Cream.jpg

Spiced Strawberry Rhubarb Swirl Ice Cream

Strawberry Rhubarb Swirl

1 c chopped rhubarb
1 c mashed strawberries
1/2 c sugar
1/2 tsp vanilla

Ice Cream Base
1 1/2 c whole milk
1 Tbsp cornstarch
1 3/4 c heavy cream
2/3 c sugar
1/4 tsp ground star anise
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/8 tsp salt

To make the strawberry rhubarb swirl, combine the rhubarb, strawberries, and sugar in a medium saucepan.  Stir until the berries have begun to macerate, then place over medium-low heat.  Cook, stirring occasionally, until the rhubarb and strawberries are broken down, 10 to 15 minutes.  Reduce the heat to low and simmer until the mixture is reduced by half of its original volume, about 10 minutes.  Remove from the heat and cool to room temperature.  Stir in the vanilla.  Cover and chill completely before swirling into the ice cream.

To make the ice cream base, fill a large bowl with ice water.  In a small bowl, combine 2 Tbsp of milk with the cornstarch, whisk, and set aside.  Combine the remaining milk with the heavy cream, sugar, star anise, cardamom, and cinamon in a medium saucepan.  Place over medium heat and bring the milk mixture to a low boil.  Cook until the sugar dissolves, 3 minutes.

Remove the milk mixture from the heat and gradually whisk in the cornstarch mixture.  Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.  Pour into a medium bowl and whisk in the salt.  Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally.  Cover and refrigerate until well-chilled, at least 4 hours or overnight.

Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.  Spoon a small layer of strawberry rhubarb swirl into a freezer-safe container and light spoon a layer of ice cream on top.  Continue to alternate layers of fruit swirl and ice cream until the container is full, gently swirling with a spoon (careful not to muddy the ice cream).  Freeze until firm, at least 4 hours.

Dark Chocolate Zin Ice Cream

When I was going through my cupboards, I found a bottle of Zin and this sparked a recollection of seeing a recipe from Izzy’s Ice Cream shop, a great little ice cream shop in St. Paul in the Scoop Adventures cookbook, so I thought it was time to go grab this recipe and try it out.

By the way, if you get a chance to visit Izzy’s, you should definitely do it.  Not only is it close to where I went to college, but they have a great little add-on, called the Izzy scoop.

When I reviewed the ice cream and saw that it was egg yolk-based, I questioned for a moment whether I wanted to make it.  As I shared a month or so ago, I didn’t love the egg-based ice cream base I had previously attempted, but it seemed worth another shot.  Overall, I’m very happy with the recipe itself and the ice cream — the taste of the dark chocolate is strong and the zinfandel in relatively faint in the background.  My only complaint/frustration is that the ice cream is VERY soft.  It hardly firmed up.  I’m hoping that the returning it to the freezer after some scooping will help with the firmness.  That being said, it’s not so soft that it’s not servable, but in the hot summer days we’ve been having, I wouldn’t trust it to travel very far and not melt.

Dark Chocolate Zin Ice Cream

Dark Chocolate Zin Ice Cream

Chocolate Liquor
3/4 c cocoa powder
1/3 c water
1/3 c red zinfandel
1/4 c sugar
1 oz dark chocolate, chopped

Ice Cream Base
3 egg yolks
2 1/4 c heavy cream, divided
1 c whole milk
1/2 c sugar
Pinch of salt
1 tsp vanilla
3 tsp balsamic vinegar, divided
1/4 c red zinfandel

To make the chocolate liquor, combine the cocoa powder, water, wine, and sugar in a small saucepan.  Place the saucepan over low heat and bring to a low boil, whisking constantly.  As soon as you see bubbles, remove from the heat and add the dark chocolate.  Let sit for 2 minutes, and then stir the chocolate liquor until smooth.  Pour into a medium bowl and set aside.

To make the ice cream base, fill a large bowl with ice water and set aside.  Lightly whisk the egg yolks in a medium bowl and set aside.  Combine 1 cup of the cream, milk, sugar, and salt in a medium saucepan and place over medium-low heat.

Warm to dissolve the sugar, about 5 minutes (do not boil).  Temper the eggs by slowly pouring the warmed cream mixture into the yolks, whisking constantly until combined.  Return the custard to the pan and stir in the remaining 1 1/4 c cream.  Warm over medium-low heat, stirring until the custard thickens and coats the back of a spoon, 8 minutes.

Remove the custard from the heat and pour through a fine-mesh sieve into the chocolate liquor.  Add the vanilla and whisk to combine.  Set the bowl into the ice water bath to cool, 20 minutes, whisking occasionally.  Once cool, add 1 teaspoon of the vinegar and stir to incorporate.  Cover and refrigerate until well-chilled, at least 4 hours or overnight.

Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.  When the ice cream has begun to freeze but is not completely frozen, slowly pour in the remaining 2 teaspoons vinegar and wine.  Complete churning.  Transfer the ice cream to a freezer-safe container and freeze overnight.