Strawberry Rhubarb Pie Ice Cream

Been back in Canada and still too early for rhubarb, but fortunately we have been able to find it here for the first time, as I stated in the previous blog. If you thought the pie sounded great you should definitely keep this in mind when rhubarb is in season up north. Of course you need an ice cream machine which our friends Kathie, Holly, Michelle and Dez had previously given to Larry several years ago for his birthday…lucky guy. It is indeed awesome and definitely a flavour for Ben and Jerry to consider!!! Ready, set, go!

STRAWBERRY RHUBARB PIE ICE CREAM Adapted from Jeni’s Splendid Ice Cream

For the Roasted Strawberry Ice Cream Base you will need an ice cream machine, sorry…

  • 1 pint fresh strawberries, hulled and halved
  • 1/4 cup sugar
  • 1 1/2 cups whole milk
  • 3 tablespoons cornstarch
  • 3 ounces cream cheese, softened
  • 1/8 teaspoon sea salt
  • 1 cup heavy cream or 1  box of Media Crema (Mexico)
  • 1/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2  of your crumbled pie crust (homemade) but you can also just bake a pre-made crust and crumble that. Either way, before baking, brush the crust with milk and sprinkle with sugar.)

First, roast the strawberries. To do so, combine strawberries with 1/4 cup sugar in an 8-inch glass dish (do not spray or oil the glass). Roast at 375 degrees F for 8 minutes, or until just soft. Cool slightly, then puree the berries in a blender. Measure 1/2 cup of the puree and set the rest aside to top the ice cream or for another use. Our preference is not to puree as we like chunky!

In a small bowl, mix the cornstarch with 2 tablespoons milk to form a slurry. Set aside. In another small bowl, mix the cream cheese and salt together. Set aside. Put the rest of the milk, cream, sugar, and corn syrup in a large, heavy bottomed pot (like a stock pot). Bring to a boil and boil for exactly four minutes (I set my phone’s timer to make sure it was accurate). It will boil and foam like crazy.


After four minutes, take the pot off the heat and add the cornstarch slurry. Return to a boil for one minute, take off the heat again. Add the cream cheese to the boiled milk and whisk any clumps out.


Submerge the pan and its contents in an ice bath. If you’re making the ice cream the same day, just make sure the base is very cold before adding it to the machine. Add the base to your frozen ice cream barrel and spin for 15 minutes. The base should be frozen, a little more liquid than soft serve.


At this point, pour in the strawberry puree* and let it mix in completely, until the ice cream is a pretty pink color. Add half of the pie crust crumbles and swirl until incorporated. From here you can assemble the rest of the ice cream.


For the Rhubarb Compote Adapted from Epicurious 

  • 2 cups fresh rhubarb, chopped in 1/2-inch pieces
  • 1/2 cup sugar
  • Grated ginger (optional to taste)

Combine rhubarb and sugar in a medium saucepan. Simmer over medium-high heat for 10 minutes, stirring every so often, until the rhubarb is syrupy (the sugar will liquefy over the heat and the rhubarb will break down). Strain through a sieve and chill until you are ready to assemble the ice cream. (You don’t want it too thick)


To Assemble the Ice Cream

Line a bread pan with parchment (or wax) paper. OR use a silicone loaf pan and skip the parchment/wax paper. Drizzle some rhubarb compote on the bottom, then layer with 1/3 of the Roasted Strawberry Ice Cream Base. Sprinkle with pie crust crumbles and drizzle with more compote. Continue layering, ending with a layer of compote and pie crumbles. Drag a knife through the compote to create a marbling effect.


Press some parchment or wax paper onto the ice cream’s surface and freeze for at least four hours. Before serving, let it rest on the counter for 10 minutes. Serve hearty scoops atop (totally optional) mini strawberry rhubarb pies and enjoy! Makes 1 quart.




Chocolate Chile Ice Cream

Yeppers, Larry has been at it again, experimenting with different ice cream flavours! Our neighbour, Wendy, likes to bring us chocolate and chile chocolate bars when  she comes to dinner as she knows we enjoy them so much. Et voila (as Larry would say in French)…this was the inspiration for this recipe. It is very rich to say the least. Yesterday we served it with a raspberry sauce which Larry also ‘enriched’ with a few more bits of ancho pepper, drizzled on the plate for additional heat and decoration. Actually the ice cream is NOT hot…the taste of the peppers is very subtle…..

Chocolate Chile Ice Cream

Ingredient list

A          2 eggs + 2 egg yolks

1/3 cup brown sugar

B          1 cup whole milk

9 oz. bitter-sweet chocolate, chopped

1 tsp. cinnamon

1 dried chile pasilla, ancho or arbol

C          2 cups heavy cream

2 Tbsp. Kahlua or whatever you think would taste good with the chocolate and chile

½ cup chocolate chips (sweet or semi-sweet)

D         ¼ cup chocolate chips (sweet or semi-sweet)

½ cup of chopped, toasted almonds or other nuts

Preparation Sequence

Note:  It is quite easy to prepare the toasted almonds over a low heat, while doing Steps A and B simultaneously.

A          Set up a “bain-Marie”, bring water to a boil and turn down to a simmer.

Place the eggs, yolks and brown sugar in the bain-Marie and beat until light and fluffy.

B          In a separate pot place the chopped bittersweet chocolate, cinnamon, milk and the chile. Stir constantly until chocolate is melted, the mixture is smooth and creamy and milk is almost boiling, about 170 to 180 F. Pour onto the egg mixture, discarding the chile, and beat well. Let cool.  Slit open the chile, remove and separate the seeds, finely chop the chile and set aside to add to the mixture during step D.  Note:  Only add the chopped chile and seeds to obtain the amount of “kick” that you want in the finished product.   As an alternative, you could just add a few flakes of dried chile.  The problem is, you don’t know how much “heat” you will have until you taste the frozen ice-cream, so you have to experiment!!!!  

C          Lightly whip the cream, Kahlua and vanilla together in a separate bowl.  Add the cooled chocolate custard mixture from part C and the ½ cup of chocolate chips.  Blend together with a spatula.

D          Transfer the mixture to an ice cream machine and process for about 15–20 minutes. Add in the remaining ¼ cup of chips and the ¾ cup of almonds and process for approximately another 5-10 minutes, adding in the chile slowly.  Transfer to containers for freezing.  Remove from freezer about 15 minutes to allow ice cream to soften slightly for easy serving.