Break Free

Yes I know that strawberry shortcake is the quintessential Canada Day dessert. But sometimes you just have to break free from tradition. That’s why my contribution to yesterday’s Canada Day meal at a friend’s house was homemade rhubarb ice-cream, topped with fresh strawberries. Rhubarb ice-cream you say? Yes, yes, YES!!

8 stalks of rhubarb, chopped
1 1/2 cups sugar
1 cup water

Cook these three ingredients on the stove for about 20 minutes, and then blend until smooth. Chill in the fridge for at least 2 hours.

In a bowl, mix:
2 cups whipping cream
2 cups milk
chilled rhubarb mixture

Pour into ice-cream maker and churn according to the manufacturer’s directions. Put into freezer until ready to eat.


2 thoughts on “Break Free

  1. Mmm that sounds great! I’ve never made ice cream before, but I looked up the process to see if there’s a way to do it without buying one of those ice cream makers. Here’s a fun link that explains the science behind the deliciousness:

    I’m thinking it would be fun to make one out of a big round tin (like a paint can, but something cleaner) and putting a smaller container inside, packing ice and salt around it. You could roll it back and forth just like those “ice cream balls” they sell at Canadian Tire. That would be a fun family project!


  2. Yes, making ice-cream is one of those activities that kids adore, since the end product is worth all the work. My youngest has plans to try to make chocolate ice-cream – something I’ve never tried before.


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