Here is an easy recipe for a delicious summer ice cream whipped together in a few steps and put in the freezer overnight. Homemade ice cream will be harder than store-bought because of the lack of preservatives and stabilizers. Take it out of the freezer about 45 minutes before serving.
Ingredients
- 2 cups fresh rhubarb, cut into 1½-inch pieces
- 2 cups fresh strawberries, cut into 2-inch pieces. (If using raspberries, use them whole)
- 2 tablespoons brown sugar
- 1 lemon, zest and juice
- 1 (14-ounce) can of condensed milk
- 2 cups heavy cream
Preparation
Put the rhubarb and strawberries in an oven-proof pan (9½ x 8). and toss with the sugar, lemon juice, and zest.
Bake in a 375-degree oven for 15 to 20 minutes. Remove from the oven and let chill in the refrigerator.
Put the chilled mixture in a large bowl and stir the condensed milk into the fruit.
In another chilled bowl, pour the cream and beat cream until stiff peaks form.
Fold about one cup of the whipped cream into the rhubarb/ strawberry mixture and continue with the remaining cream.
Pour the mixture into a standard loaf pan lined with plastic, leaving several inches overlapping the pan. Cover with the overlapping plastic (adding more if necessary) and freeze overnight.
Serve with a butter cookie on the side.
About this recipe
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling, Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown, and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italo-Americano Italian Newspaper, and Edible Cape Cod, where he won an EDDY for best use of recipes in a feature and was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. carafoli.com
