Strawberry-Rhubarb-Ginger Ice Cream
Prep time
Cook time
Total time
Serves: 18
  1. 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.
  2. 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.
  3. To serve, let stand at room temperature for a bit to soften or microwave for a minute.
Recipe by Cooking With MicheleĀ® at