I made this unique ice cream over the weekend. Such a delicious summer treat! Here’s the recipe:


Strawberry Rhubarb Balsamic Ice Cream


  • 6 stalks rhubarb
  • 1 cup water
  • 1 cup sugar
  • 2 Tbsp balsamic vinegar
  • 1 pint strawberries
  • 1 ½ cups heavy cream
  • 1 ½ cups half-and-half
  • 4 large egg yolks
  • Large bowl of ice




  1. Cut off the leaves and ends of the rhubarb and cut into 1/2″ pieces
  2. Put rhubarb pieces in a medium saucepan, add the water, ½ cup of sugar, and balsamic vinegar
  3. Simmer rhubarb mixture for about 5 minutes, until tender, then drain
  4. Place the hulled and washed strawberries in a small bowl and sprinkle with ½ cup of sugar
  5. Mash strawberries and sugar slightly with a fork and leave at room temperature for about one hour
  6. Puree the rhubarb and strawberry together in a blender
  7. Pour the heavy cream into a large bowl and set a mesh strainer over the top
  8. Warm the half-and-half in a medium saucepan
  9. In a separate, medium bowl, whisk together the egg yolks
  10. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan
  11. Stir the egg yolk and half-and-half mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, like a custard
  12. Pour the custard through the strainer and stir it into the heavy cream
  13. Place the bowl of custard and cream in a large bowl of ice
  14. Mix the fruit puree into the cream mixture, stirring over the bath of ice until cool
  15. Chill mixture thoroughly in the refrigerator, then put it into your ice cream maker, and follow its directions – or see my instructions for making your ice cream without an ice cream maker below!


Ice Cream Without an Ice Cream Maker

  1. Put a deep baking dish, or bowl made of plastic, stainless steel, or something durable in the freezer, and pour your ice cream mixture into it
  2. After 45 minutes, open the door and check it
  3. As it starts to freeze near the edges, remove it from the freezer, and stir it vigorously with a spatula or whisk – if you have one, you can use a hand-held mixer or stick blender – but you can also use just a spatula or a sturdy whisk and put some elbow grease into it!
  4. Really beat it up and break up any frozen sections
  5. Return to freezer
  6. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing
  7. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer), until the ice cream is frozen
  8. It will likely take 2-3 hours to be ready – so take turns stirring with your husband and kids!
  9. Transfer the ice cream to a covered storage container until ready to serve – ice cream made in this way should be eaten soon after it’s ready


There you have it! A delicious, fruity, summer-y treat. Have you made your own ice cream before? Share your favorite flavors in the comments below!

“Without an Ice Cream Maker” instructions via David Lebovitz
+ Comment