To mark this birthday, I thought I would follow Valli's lead at More Than Burnt Toast and make something with the colours of Canada's flag. Julie at Dinner with Julie had a great idea for ice cream with rhubarb. That is definitely red and white. I have adapted it to use my favourite ice cream recipe.
I like to make a custard. It just feels more like I made something. I like this recipe for a few reasons. Firstly, it uses the entire egg. Therefore there are no egg whites sitting in the fridge waiting for another use. With the egg white in the ice cream, it adds a bit of protein to all that fat and sugar. Secondly, it uses half and half rather than full cream. It is still very rich and creamy.
This ice cream is really more pink than red and white. Don't be afraid to leave the rhubarb in larger chunks when you roast them because it does break down when it is in the ice cream maker. You might even want to hold back some of the roasted rhubarb to add later so you will have nice pieces of it. There is just something about rhubarb that calls for a great big scoop!
Roasted Rhubarb Ice Cream
Cut about 2 pounds of rhubarb into one inch pieces. Spread on a baking sheet lined with a silpat or parchment paper. Sprinkle with 3/4 cup of sugar. Roast at 400F for about 20 minutes. The rhubarb will be tender and all the juices will be bubbling with the sugar and carmelizing. Chill.
To make the ice cream custard:
Beat 2 eggs until foamy. Beat in 1/2 cup sugar. Beat in 2 cups of half and half cream. Cook in a double boiler until thick enough to coat the back of a spoon. Add 1/2 teaspoon vanilla. Chill.
Mix the rhubarb with the chilled custard and process in ice cream maker according to their directions.