Strawberry Rhubarb Crisp Ice Cream
The boys got me an ice cream attachment for my Kitchen Aid a few months ago for Mother's Day. I have been having a great time putting together a "to make" list and an even better time checking the flavors off my list. Not to mention that they have been pretty happy with their role as taste testers. Pastry studio has been a major source of ice cream inspiration (all round really). And the first flavor I tried was her Strawberries and Cream recipe. It was heaven. The creamy fresh tang of her buttermilk/sour cream base is perfection.
So when I had the idea for strawberry rhubarb ice cream, I instantly thought of her recipe. I did make some changes though, but not because the were needed. I'm one of those people who never actually checks to make sure that they have all the ingredients necessary before starting. This naturally leads to a lot of interpretation. As it so happened, I only had a smidge of crème fraîche left (which I use to replace sour cream here in France) and I had to substitute the rest with fromage blanc. In the end, I don't think it made much difference.
Like most people, I love classic strawberry rhubarb crisp and it is my one recipe that will always remain under lock and key. I've spent many years perfecting it and it has kind of become my signature dessert and I just can't bare to let it go. Everyone has one of those, right? Anyway, this frozen version is a welcome change. The ice cream is light on the tongue but melts really smooth and creamy and the addition of leftover compote and a crumb topping takes the dessert to another level. I particularly like the deconstructed aspect of it. The ice cream base is surprising and the composition of ice cream, crisp and compote really makes for some nice texture which is something that cannot be said for traditional crisp.
Strawberries Rhubarb Crisp Ice Cream
1/4 cup crème fraîche
3/4 cup fromage blanc
1/2 cup buttermilk
1/4 cup heavy cream
1/4 cup milk
1/2 cup sugar
2 cups puréed strawberry rhubarb compote
3 cups strawberries
3 cups rhubarb
scant 1/2 cup sugar
Combine together the first six ingredients and chill in the fridge.
For the compote, I kind of played it by ear. I started with a 1/3 cup sugar and then added by taste. The compote makes more that the two cups for the ice cream and the remained should be served on the side.
Mix together the ice cream base and the chilled purée in your ice cream attachment/maker and follow manufacturer's instructions.
I followed my regular recipe for the crisp (Hint - use nutmeg!) and then just crumbled it up on a baking sheet and baked it. I still have some left over and I'm thinking it might be good on oatmeal in the morning. Yum!
Ps: We just got back from Nice this week and while I was there I had avocado ice cream. AMAZING. I also discovered a perfect combo: Black currant sorbet and banana ice cream. Be still my beating heart.