A classic, tangy strawberry rhubarb crisp in a creamy, refreshing custard ice cream form.

INGREDIENTS:

STRAWBERRY RHUBARB:

✦ 12oz fresh rhubarb, sliced

✦ 12oz fresh strawberries, sliced

✦ 3 tbsp honey

✦ 1 tbsp balsamic vinegar

ICE CREAM BASE:

✦ 1.5 cups whole milk

✦ 1.5 cups heavy cream

✦ 3/4 cup granulated sugar

✦ 5 large egg yolks

✦ 1 tsp vanilla extract

✦ 2 tbsp vodka

CRUMBLE:

✦ 1/2 cup rolled oats

✦ 1/3 cup flour

✦ 1/2 cup brown sugar

✦ 1/4 cup butter, cold

✦ pinch of cinnamon

INSTRUCTIONS:

Preheat oven to 375 °F.

Spread the sliced rhubarb and strawberries in a single layer on a large baking sheet. Drizzle with the honey and balsamic vinegar. Roast for 30 minutes or until the fruit is completely soft. Let cool and mash slightly. I left some pieces of fruit semi whole.

In a medium saucepan combine the milk and heavy cream. Heat over medium heat until very warm (but not simmering).

While the milk is heating, in a bowl combine the egg yolks and sugar and whisk until fully emulsified and lighter in color. Slowly add 1/2 cup of the hot milk mixture to the egg mixture, whisking as you add to steadily increase the temperature of the eggs so that they do not cook. Once the egg mix has come up to temperature, add everything back into the saucepan and whisk until fully combined.

Stirring constantly with a wooden spoon, heat the custard until the mixture coats the back of the spoon. It has thickened enough when you can run your finger down the back of the spoon and the line stays visible. Strain the mixture through a fine mesh sieve into a fresh bowl and stir in the vodka, vanilla extract and strawberry rhubarb. Let cool, then refrigerate for at least 2 hours.

While the ice cream cools, make the crumble. Combine the oats, flour, sugar, cinnamon, and butter in a medium bowl with a pastry cutter. Then, crumble with your fingers. Spread on a parchment lined baking sheet and bake for 10-12 minutes or until lightly browned. Let cool.

When your ice cream base feels very cold to the touch, churn in your ice cream maker as directed. To assemble, layer the ice cream, crumble in an ice cream approved container. Freeze and enjoy!