Roasted Strawberry Rhubarb Ice Cream

Instructions

Prepare the ice cream maker according to manufacturer’s guidelines.

Pour heavy whipping cream, 1 1/2 cups milk, and vanilla extract into a large saucepan. Stir the cornstarch into the remaining half-cup of milk until smooth. Add the cornstarch mixture to the pan, along with the sugar and salt.

Cook and slowly stir the ice cream base over medium heat until the sugar has completely melted and the mixture thickens. The ice cream base should be thick enough to coat the back of a spoon, but not so thick as to resemble pudding or custard. Remove from the heat.

Transfer the ice cream base to a glass bowl. Cover the bowl with plastic wrap, ensuring that the wrap touches the entire surface of the base to avoid a “skin” from forming. Chill the base in the refrigerator until it has completely cooled and chilled through (about 2 hours).

While the base is cooling, stir the strawberries, rhubarb, and sugar together in a bowl; allow the fruit to stand to release the juices (macerate) in the sugar while the oven heats.

Preheat the oven to 400º F. Line a rimmed half sheet pan with parchment paper. Spread the macerated fruit in an even layer on the prepared baking sheet. Roast the fruit for 25 minutes or until the juices thicken slightly and the fruit is soft. Remove fruit from the oven and allow it to cool completely. Reserve half of the fruit mixture.

Once both the base and fruit are completely cool, puree half of the fruit mixture with all of the pudding in a blender or food processor until smooth. Transfer the mixture to a prepared ice cream maker and process it according to manufacturer’s guidelines.

Layer the soft ice cream with the reserved fruit mixture in an airtight freezer container. Freeze until firm. (About 2 hours for “scoopable” ice cream or 4 hours for firm.)