Strawberry Rhubarb Pie Ice Cream
I participated in a recipe contest in May sponsored by Canada Lentils called Love Your Lentils and was pretty thrilled to learn that I came in second place. Congrats to the winner, Davine, with her Canadiana Baked Beans and to all of the bloggers who made it to the top ten.
My prize was a $500 gift certificate to Amazon.ca and man, did I shred that gift certificate like a boss. For days I shopped, put stuff in my basket and then took it all back out and started again. I even had a $500 camera lens in there at one point but my fellow Gastroposter, Libby Roach, encouraged me to get lots of smaller stuff because it would be way more fun to get a big box of treats than one little lens and she was right. When I opened that box I almost peed my pants. I don't know what I love the most yet. I finally got my Zojirushi rice cooker which I have been coveting for decades but am too cheap to actually pay for and threw in a $$ Zojirushi bento lunch contraption for The Kid since he is starting high school in September and will no longer have a microwave, kettle and toaster oven in his classroom anymore. As much as I love that stuff, I also got the ice cream maker attachment for my stand mixer AND the paddle with the flex edge thingy. Oh and a digital scale at last as well as a whack of books on ice cream making and food styling/photography.
CHRISTMAS IN JUNE BITCHES!
sorry, binge watching Breaking Bad this week
Nevertheless, I decided that my first cook should probably not be meth and decided on ice cream instead. That was the easy part because that decision was followed by days of agonizing "what kind of ice cream??"
Up until now, I have been making different versions of a no churn ice cream made with lots of whipping cream and condensed milk. I can't wait to reinterpret my cherry chocolate almond or my key lime pie ice cream asap. I seem to have a thing for making ice cream out of my favourite pies, don't I?
The Kid wanted to make green tea ice cream that requires matcha but I am out of it and as I always say, I am also kind of lazy. Shack wanted plain old strawberry but that felt too boring for my inaugural batch. This one is too hot, this one is too cold, yadda, yadda, yadda. After a trip to the liquor store, I opened the new LCBO Food and Drink and there it was....
Strawberry Rhubarb Pie Ice Cream.
As fate would have it, I had just roasted off a bunch of mildly stolen rhubarb the day before and I had a freezer full of berries. I wasn't really interested in making the pie crust to add in - It just seems to me that it might get kind of soggy in there and would defeat the purpose of what crust is all about. Graham crackers made more sense to me and I have been looking for an excuse to try to make homemade graham crackers anyway. I used this recipe from Martha Stewart and the only change I made was to cut them into little rounds instead of the more typical rectangle with holes punched in them. I wanted to make them cute and small so that I could serve each serving with a cracker. To be honest, I settled on this recipe because it didn't require actual graham flour, which I didn't have and it used wheat germ with a mix of AP and whole wheat flour instead, all things I DID have. Remember, I'm kind of lazy. It all worked out because the little graham crackers were super tasty and perfect for what I want to use them for. It really did taste like a slice of strawberry rhubarb pie with a graham cracker crust and a big dollop of whipped cream. Okay, maybe it tastes more like a bowl of whipped cream with a scoop of pie in there.
Remember LOVE YOUR LENTILS!