109F (43C!). That’s what it feels like outside right now, and I’m taking shelter in my cool basement. One of my favourite things about summer days, when I’m not cozying up to air conditioning, is sitting down with friends (or alone!) to enjoy the contrast of cold ice cream and hot sun. As a child the ice cream somehow lasted long enough to leave sticky trails through my fingers and down my elbow; now, it’s gone long before it even gets the idea to stage a great cone escape.
Along with my voracious appetite for ice cream is a penchant for finding unusual flavours – vanilla and chocolate may be the most popular, but in their omnipresence they fail to sate my frozen treat cravings. Here’s a combination that works wonderfully:
Raspberry Rhubarb Ice Cream
2 1/2 cups rhubarb, cut into 1/2″ sections
12 oz raspberries
1 1/4 cups white sugar
3 egg yolks
1 cup whole milk
1 cup heavy cream
juice of one lime
Blend and strain raspberries through a fine mesh sieve, pressing and scraping the puree through with a spoon, to get rid of the seeds.
Heat rhubarb in a pot with 1/2 cup sugar and lime juice, covered, stirring occasionally, until rhubarb is fully broken down and there are no chunks left.
Whip together egg yolks and remaining 3/4 cup sugar in a bowl until it forms yellow ribbons.
Heat the milk and cream in a saucepan just until boiling. Pour 1/4 of the dairy mixture into the eggs while whisking, then pour egg mixture back into the saucepan and heat on low, stirring constantly, until thick enough to lightly coat the back of a spoon.
Combine raspberries, rhubarb and egg mixture in a bowl and chill thoroughly. Churn in an ice cream machine according to instructions, then scoop into a sealable container and allow it to firm up in the freezer for a few hours before serving.