It's coming to that moment in summer where I fear that the next time I blink, it will be over. It cannot be happening!! Why does the time always go by so fast? I wish I had some major life updates to share but I don't. Actually I do have one small update - I signed up for a pottery class this Fall! I am so excited but slightly terrified at the same time by what some of my creations may look like. I'm hoping that what I make will actually be usable but we shall see. The point of the class was to do something fun and to get me out of my comfort zone doing something creative. It starts in September and I am really looking forward to it.
This past weekend including eating ice cream every single day, which is (shamelessly) becoming a regular occurrence for me. I swore that the incredible Berry Gibs soft serve (strawberry soft serve with a cherry coating and a marshmallow-type topping) would be the last of the weekend, but then this afternoon when Pat suggested we go to Ample Hill down on the pier I couldn't say no. It is National Ice Cream Day after all, so how could I turn that down? I hope everyone has a great week!
Since it's National Ice Cream Day, what better a recipe to share than Crème Fraîche & Roasted Rhubarb Ice Cream - my latest ice cream creation in the kitchen. This one is super creamy and tart, but perfectly indulgent.
Whisk egg yolks together in a stainless steel bowl and set aside.
Combine the cream, sugar, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture begins to bubble around the edges (about 5 min). Ladle 1 cup of the cream mixture into the egg yolks and whisk quickly to temper. Pour egg and cream mixture back into pot and whisk well.
Cook mixture on medium low heat and stir constantly with a rubber spatula - be careful not to let it boil - until mixture thickens enough to coat back of a metal spoon (about 7 min). Remove from heat and whisk in crème fraîche. Let mixture cool to room temp. and then cover and refrigerate for two hours.
Churn in an ice cream maker according to maker's instructions. Alternating the ice cream and the rhubarb swirl, transfer into a freezer safe container. Once you get to the last layer, give a quick swirl. Freeze for about four hours until set.
Crème Fraîche & Roasted Rhubarb Ice Cream
For the Ice Cream:
- 4 large egg yolks
- 2 cups heavy cream
- 1 cup crème fraîche
- 2/3 cup granulated sugar
- dash of salt
- 1 cup rhubarb swirl
Preheat the oven to 350 degrees F and place rhubarb in a baking dish. Top with sugar and hibiscus simple syrup until coated. Add spice.
Cook for about 30 minutes until the rhubarb is soft and has reduced. Transfer to a blender and mix until smooth.
For the Rhubarb Swirl
- 4 stalks of rhubarb, washed and diced
- 2 teaspoons granulated sugar
- 1 cup hibiscus simple syrup
- handful of anise star spice