Strawberry-Rhubarb Ice Cream

1. 1

   Place the strawberries in a small bowl and mix in 1/4 cup of the sugar, then refrigerate. Place the rhubarb and another 1/4 cup of the sugar in a small-medium saucepan and heat over medium-low heat, stirring gently every once in a while, until the rhubarb is soft and in a pink syrup. Combine with the strawberries and mix well, then return to the refrigerator.

2. 2

   Combine the cream, milk, remaining sugar and angelica in a large saucepan and bring to a low boil to dissolve the sugar, stirring occasionally. Remove from heat and cover for 10-25 minutes to let the angelica steep.

3. 3

   In the meantime, whisk together the yolks and salt in a large bowl. Once the cream mixture is done steeping, strain out the angelica. Pour 1/4 cup cream mixture into the yolks, whisking vigorously. Keep whisking and pour the rest of the cream in one continuous stream.

4. 4

   Pour back into the saucepan and cook, whisking, until somewhat thickened (should coat the back of a spoon, across which you should be able to draw a line in with your finger). Pour back into the large bowl and stir in the vodka (if desired - to keep the ice cream from freezing too hard) and strawberry-rhubarb mixture, then (if desired - the ice cream isn't very pink on its own) gently and gradually whisk in the food coloring a drop at a time - you don't want it to be neon pink!

5. 5

   Cool the mixture over an ice bath. Once fully cooled, churn in an ice cream machine and freeze until firm and scoopable.

* Per serving · 4 servings · Values may vary.

No additional tips available.