Ever since I’ve started using my ice cream maker it seems as though I can’t stop! What also doesn’t help is to have cookbooks from David Lebovitz and Emily Luchetti sitting around with millions of tasty recipes just calling out to you. So instead of brushing aside this desire I decided to indulge and tried two recipes in one day. I tried David Lebovitz’s Lemon-Buttermilk Sherbet and Emily Luttetti’s Rhubarb Ice Cream with Strawberry Compote. Both were extremely delicious and I would highly recommend trying them out.
I had just gone to the farmer’s market the day before and had some delicious strawberries that were perfect with this dessert. This compote is served warm over the ice cream and makes for a yummy accompaniment. Since I didn’t have some of the ingredients on hand (I ran out of sugar!) I swapped some out. I used sage honey that I had picked up from the farmer’s market in exchange for the sugar and used Cointreau instead of Grand Marnier.
Here are a couple more photos of the process…
Rhubarb Ice Cream
adapted from Classic Star Desserts
4 cups cut-up rhubarb (1 1/2″ pieces, from about 1 pound)
3/4 cup sugar
1/4 cup water
large pinch of kosher salt
4 large egg yolks
1 cup whole milk
1 1/4 cups heavy whipping cream
In a nonreactive saucepan, combine the first four ingredients and place over medium heat. Cook, stirring occasionally, until rhubarb is soft…about 10 minutes. Remove from heat and let cool slightly. Then place it in a food processor and puree until smooth. Strain through a medium-mesh sieve. Let cool to room temperature.
Prepare an ice bath. In a bowl, whisk together the egg yolks and remaining 1/2 cup of sugar. In a saucepan heat the milk and cream until small bubbles appear. While whisking constantly, pour the cream mixture into the yolk mixture. Pour the mixture back into the pan and place over medium-low heat. Cook, stirring constantly, until it coats your spoon or reaches 175 degrees (about 3-5 minutes).
Pour custard through a fine-mesh sieve and back into the bowl and place it over the ice bath. Let cool to room temperature, whisking occasionally. Whisk in the rhubarb puree. Refrigerate until well chilled, at least 4 hours.
Freeze custard in an ice-cream maker according to its directions. Place in the freezer to harder a little more, about 2 hours.
1 Tablespoon freshly squeezed lemon juice
1/4 cup sugar
2 Tablespoons Grand Marnier (optional)
2 pints strawberries, hulled and quartered length-wise
1 ounce (2 Tablespoons) unsalted butter
In a large saute pan, combine the lemon juice, sugar and Grand Marnier and cook over medium-high heat. Stir occasionally, until the sugar dissolves. Add the strawberries and butter and cook, stirring occasionally, for about 1 minute or until the strawberries are warmed through. Place over ice cream and enjoy!
Well, here are the photos of David Lebovitz’s Lemon-Buttermilk Sherbet from his book, The Perfect Scoop. You can see the recipe and get inspiration for other ways to play with this dessert if you stop by Cannelle et Vanille. This is definitely one of my favorite blogs out there! Another blogger that recently tried this recipe to rave reviews was A Yankee in a Southern Kitchen. She also tried David’s recommendation of adding his decadent caramel sauce on top. Check out the photos…they are fabulous! Well, when I was trying to think of what I wanted to pair with this sherbet I kept eye-balling the box of ginger snap cookies I had just bought from Trader Joe’s and thought “What the heck…I’ll give it a try!” The flavor combo definitely has a kick to it, but I think I liked it. I tried to get another opinion, but my husband is bias since he doesn’t really love the taste of ginger snaps. So my taste buds liked it, but I don’t know if I would say that it is the ultimate pairing…basically it’s yummy and the mini ice cream sandwiches looked really cute!