I love ice cream. I also love pie. When I discovered I could make pie ice cream I was in heaven! Last year we tried apple pie ice cream and it was delicious. This year our farm share brought us a lot of rhubarb. The only thing I like rhubarb in is pies, so I started making pie crust. Then I made the filling. Then I saw a recipe for strawberry rhubarb ice cream which someone topped their homemade pies with and I thought "I know I can make this better by making the ice cream with the WHOLE pie too!" So, although it takes a bit of extra work I do promise you that this recipe is perfect for the end of strawberry and rhubarb season. I hope you enjoy your strawberry rhubarb pies topped with strawberry rhubarb pie ice cream as much as we did (ours was gone within a week)! |
Ingredients Crust:
Filling:
Ice Cream Base:
| Directions Crust:
Filling:
Ice Cream Base:
Putting it all together: We use ice cream machines as they are faster than the hand churned method. Pour your ice cream base into the machine and let it get half way through thickening before slowly adding the filling mixture. When the ice cream is almost at consistency to freeze, slowly add the frozen pie crust chunks. Eat right away or save some for later! NOTE: If you would rather have swirls or ribbons of flavor instead of the mixed technique above, then only make the base with the chunks of pie in the ice cream maker. Then when adding to storage container, scoop base mix and layer the filling in between as desired (base, then strawberry, base then rhubarb etc.). |