Strawberry-Rhubarb-Ginger Ice Cream
August 10, 2015 • Desserts,
I promised you an ice cream made with the Strawberry Rhubarb Ginger Sauce I posted last week, so without further delay, here it is (and it’s REALLY good).A simple custard ice cream base plus some great fruit sauce and a little ginger, and voila – something special!
- 6 cups heavy cream
- 6 egg yolks
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- ¾ cup Strawberry Rhubarb Ginger Sauce
- Combine 2 cups of the cream with the egg yolks, sugar, vanilla and ginger in the top of a double boiler and whisk together. Cook over simmering hot water, stirring frequently, until thickened, about 5-10 minutes. Remove from heat and strain the custard base to remove any cooked solids.
- Combine the hot custard based with the sauce and whisk together, then add the remaining 4 cups of cream and stir together, cover, and refrigerate until cooled. Freeze in an ice cream machine according to manufacturer's directions, then pour into a covered container to freeze completely in the freezer.
- To serve, let stand at room temperature for a bit to soften or microwave for a minute.