Strawberry Rhubarb Ice Cream

During the heat wave, ice cream was the only thing I wanted to eat! Adding rhubarb is bringing the traditional strawberry ice cream to another level! It's refreshing, delicious and absolutely addictive!

Yields 2 mason jars

Strawberry Rhubarb simple syrup
1/2 cup water
1/2 cup sugar
3/4 cup strawberries
1/4 cup diced rhubarb
Ice cream
3 egg yolks
2 cups heavy cream
1/4 cup sugar
1/2 cup simple sirup
1 tsp vanilla extract

1. Combine all the ingredients for the simple syrup in a saucepan and cook on medium heat for 20-25 minutes, until the texture is similar to maple sirup. Take off the heat and let cool down in a small bowl.
2. In a large bowl, whip the egg yolks with an electric mixer at high speed until it is a fluffy and light texture. The egg yolks will turn whiter which is normal.
3. Incorporate the sugar gradually while mixing constantly.
4. Incorporate the simple syrup and vanilla and mix well.
5. Add the heavy cream and mix just enough to combine everything. Do not overmix.
6. Pour the mixture into 2 jars and place in the freezer.
7. Mix your ice cream after 1hr and after another hour after that.
8. Serve once it has solidified completely.