Kate Johnson: Cherry Rhubarb Ice Cream Bar (Recipe)

Our fantastic spring has resulted in bountiful crops from the backyard this yr. I’ve made quite a few contemporary English pea salads (recipe shared in 2019), topped some tasty greens with child kale, snap peas, and contemporary onions and used child garlic and herbs to brighten my focaccia bread. On prime of the greens, I had a bountiful crop of rhubarb, some very tasty strawberries and a small however tasty harvest of tart Nanking cherries.

The cherry bushes in Nanking did not produce sufficient cherries to make syrup or jelly this yr, on account of heavy snow harm that required Mark to do heavy pruning. However the cherries he produced have been so massive, so tart, and so scrumptious! I made a decision to make a “bar” of some ice cream with cherries and the final rhubarb I had readily available.

Immediately I am sharing my course of for making an ice cream “bar,” together with certainly one of my favourite recipes for Salted Caramel Ice Cream. The climate is getting hotter and there may be nothing higher than ice cream to maintain you cool! Personally, I really feel you possibly can’t go incorrect with salted caramel. It actually goes with every little thing and at all times tastes so good! I desire the custard based mostly ice cream – it takes somewhat extra work, nevertheless it’s at all times definitely worth the effort.

Listed here are my suggestions for making ice cream:

In case you’re making custard ice cream, begin early within the morning so it is nonetheless good and chilly while you prepare dinner. It makes the entire course of extra enjoyable.

It is actually necessary to let your base cool to room temperature earlier than refrigerating it – in any other case you could discover it may well crystallize.

It nonetheless tastes good, nevertheless it’s lots nicer if the ultimate product is sweet and creamy. To make sure it cools nicely sufficient, you actually higher begin subsequent day!

Place the bowl of the ice cream maker within the freezer for a minimum of 4 hours earlier than use and ideally in a single day. In case you’ve been curing your base for about 40 minutes and it is nonetheless not likely thick, don’t fret—you will be stunned at how a lot it units after spending a while within the freezer.

Your “bar” might be made with something you possibly can think about, and naturally, added to any ice cream taste you want. It is a approach you should utilize what you’ve got and take your ice cream to a brand new and distinctive degree.

Personally, I do not look after overly candy desserts; Subsequently, I select bitter fruits and use much less sugar. However you should utilize any form of fruit, chocolate, peanut butter, nuts, and many others. to make your individual.

Ice cream bar

3/4 pound rhubarb, minimize into small items

1 cup of sugar

1-2 cups of tart cherries


Place the rhubarb cubes and sugar in a saucepan and warmth over medium warmth till the rhubarb is tender however not mushy (about 5 minutes). Take away the rhubarb with a slotted spoon and add the cherries to the syrup and prepare dinner till the cherries are good and tender.

Scoop out the cherries with a slotted spoon, place them in a superb sieve, squeeze out the juices, and stir them over the saucepan till all of the cherries are out and the pulp is separated from the pits. Take away the pits and let the combination proceed to prepare dinner over medium-low warmth till it turns into thick and frothy.

As quickly because the syrup thickens, add it (together with the cherry pulp) again to the rhubarb and blend nicely. Permit to chill to room temperature after which refrigerate for a minimum of 4 hours, or ideally in a single day.

In case you are making a single fruit puree, prepare dinner the fruit till fork-tender and take away with a slotted spoon right into a bowl. Permit the syrup to proceed cooking till it turns into easy and thick. Then add it again to the cooked fruit and permit it to chill as above.

After getting completed processing your ice cream, you merely place the completed ice cream in a bowl and both prime it with the fruit compote or put the compote on prime of it. Both approach it should lead to a pleasant addition of fruit with each spoonful! Take pleasure in and preserve calm!

Kate Johnson is a longtime resident of Carson Metropolis. She is an avid gardener, chef, musician, and canine lover.

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