There is no summer without ice cream. But there can be an ice cream without summer 😏If you are an ice cream lover, you can go ahead with trying hundreds of recipes whenever you like, even in winter. But as we are still in the summer, make sure you will try this recipe shortly!

Today I am presenting to you home made ice cream which you can do without using ice cream maker. This recipe is very easy, quick and in effect you will get very delicious ice cream. Why shall you not try?? 🧐

You will need the below ingredients:

There are 3 stages of preparation. First, is to prepare ice cream base, using milk, cream, sugar and eggs. In the meanwhile you have to prepare carmelised strawberries and rhubarb. Once this is ready, you just need to mix it together and freeze correctly, to avoid an ice in your ice cream 😉

This recipe comes from my favourite blog mojewypieki.com. Unfortunately, i don't think this blog is available in English at the moment, but who knows, it may be. If you'll like any of the recipes on the blog and let me know, i can try it out for you and share on the blog, be sure then to let me know 😃

Alright - to not keep you longer in suspense, let's have a look on the recipe 🙂

Ingredients:

✔️ 0,5 l whole milk
✔️ 250 ml whipping cream
✔️ 100 g sugar
✔️ 3 large egg yolks
✔️ vanilla seeds (optional)

Pour out the milk, cream and vanilla seeds into the pot with a thicker bottom. Boil on a low heat while cooking.

In the meantime, before the milk boils, place egg yolks and sugar in the mixing bowl. Whip until you get light and fluffy cream. Add half of the boiled milk to the cream, blend.

Put Milk with yolks back into the pot with the remaining milk. Heat on low heat, stirring with a spoon, until lightly thickened: the mixture should lightly stick to the spoon (it will be slightly thick). Immediately remove from the burner, without boiling - the cream would be immediately blotted. Cool, then cover with food foil.

Ingredients:

✔️ 300g rhubarb, diced (don’t peel the stem)
✔️ 300g strawberries
✔️ 100g sugar
✔️ 3 tbs water

Pour sugar onto a small pan, mix with water. Heat up (not stirring anymore!) on the average power of the burner until the sugar dissolves. When the sugar dissolves, slightly increase the power of the burner and cook until the caramel reaches the golden color (taking care not to burn). Add chopped rhubarb, strawberries and mix. Warm up until the juice is released by rhubarb and strawberries partially evaporates and you get fruits in thick caramel syrup. Remove from the burner, cool.

Cool the blended ingredients, pour into a container, put in the freezer. Mix ice cream approximately every 30 minutes for the first 3 hours, so that ice crystals do not form and the ice cream is more fluffy.
After this time, mix with a rhubarb - strawberry mixture. Freeze.

MY REMARKS - TECHNICAL ADVICE

⚠️If you brought milk to boiling slightly too much, don’t panic – your ice cream is not lost yet. I did it as I was rushing and looking outside the window every 2 minutes as we were expecting a guy to come round and help us get a piano on our second floor, so I got a bit of skin on milk. But I have removed it with spoon and drawled it, and once milk has cooled down, it was fine. I was then worried that it had too liquefied texture, but as you can see it has not affected quality of ice cream, neither the taste I can reassure you

⚠️I couldn’t taste vanilla as much, so I think that you can easily skip this ingredient.