Tag Archives: ice cream

Old-fashioned Strawberry Rhubarb Ripple Ice Cream

Homemade Ice Cream
Strawberry Rhubarb Ripple Ice Cream

Summer just would not be summer without ice cream and what better way to enjoy it than to combine two of the season’s best flavors – strawberry and rhubarb – into homemade Strawberry Rhubarb Ripple Ice Cream!

I have been making ice cream for a long time. I have an electric churn that has been in the family for probably close to 50 years.  I keep thinking that, one of these days, I will have the custard made and the motor will give out on the churn.  But, amazingly, it always works!  It’s not fancy but it does the job. There are various types and styles of ice cream makers on the market today but I like my old faithful electric churn. It may look rusty on the outside from all the contact it has had over many years with rock salt that sloshes around with ice in the bucket but the canister is in perfect condition and the churn still makes great smooth ice cream!

Ice Cream Maker
Electric Ice Cream Maker

It usually takes about 20-25 minutes for the ice cream to churn.  The ice cream will come out of the canister quite soft textured but placing it in the deep freeze for about 3 hours will result in it firming up very well.

Homemade Ice Cream
Homemade Churned Ice Cream

I use the traditional custard method for making ice cream. It’s amazing how such basic, simple ingredients can turn out such a delectable treat.  Milk/cream, sugar, egg yolks, and vanilla form the standard base for the custard and then other flavorings may be added.

Strawberry Rhubarb Ripple Ice Cream
Strawberry Rhubarb Ripple Ice Cream

The trick to making homemade ice cream is to use the good stuff! Yes, the real cream, whipping cream, and whole milk.  This will give the custard the rich base and the ice cream its smooth texture. While granulated sugar can be used, my preference is to use the super-fine caster sugar as there is no grit at all to it. I always make my custard the night before I churn the ice cream and place it in the refrigerator overnight as it gives the flavors time to develop as they “mix and mingle” and the custard needs to be very cold to start the churning. In fact, I put the churn canister and beaters in the freezer for an hour or so before churning so they are cold as well.

Strawberry Rhubarb Ripple Ice Cream
Strawberry Rhubarb Ripple Ice Cream

One ingredient I add to this particular ice cream recipe is strawberry balsamic vinegar – yes, vinegar goes in this recipe but not just any vinegar and not a lot of it. One tablespoon of high quality strawberry balsamic will deepen and enhance the strawberry flavor and, no, it will not leave a lingering vinegar taste in the ice cream. If you have rose water, the addition of just 1 1/2 teaspoons will give a hint of floral flavor. Don’t over-do the rose water or it will start to taste like perfume.  All this small addition is doing is adding a subtle layer of flavoring.

Use the freshest ingredients you can – i.e., make this ice cream when the local rhubarb and strawberries are available as they have the best flavor.

Strawberries
Fresh From the Field PEI Strawberries

Choose the reddest stalks of rhubarb you can find. This recipe does not call for any artificial food coloring (and I don’t use any) so the pink color comes naturally from the red rhubarb and strawberries.  Each batch I make has a slightly different tint of pink to it depending on the quality of the strawberries and rhubarb.

Rhubarb
Rhubarb

I recommend reading through the recipe a couple of times before starting to make the ice cream to organize the prep work and to be sure you have all the required ingredients and understand the method and the sequence for preparing the ingredients.

I have made this Strawberry Rhubarb Ice Cream both rippled (shown in the photo at the beginning of this posting) using some of the strawberry-rhubarb purée to weave through the ice cream and plain (shown in the ice cream cones in the photo below) where I incorporate all of the purée into the custard.  The ice cream is good either way. This homemade ice cream freezes rock solid hard so I recommend removing it from the freezer 7-10 minutes before using as, otherwise, it will be difficult to scoop.

Strawberry Rhubarb Ice Cream
Strawberry Rhubarb Ice Cream Plain (no rippling/marbling)

Strawberry Rhubarb Ice Cream makes a great sundae, especially if you drizzle it with crushed strawberries or strawberry-rhubarb sauce.

Ice Cream Sundae
Strawberry Rhubarb Ice Cream Sundae

And, it makes dandy milkshakes.  Simply combine 3 scoops of the strawberry rhubarb ice cream in a blender with 1/4 cup milk per serving.  Blend until smooth and serve in fancy tall glasses with colorful straws and a strawberry garnish.

Milkshake
Strawberry Rhubarb Milkshake

Oh, this is a special treat on a hot summer day!

Milkshake
Strawberry Rhubarb Milkshake

Homemade ice cream sandwiches are also a wonderful summer treat. I use my gluten-free snickerdoodle cookies for these sandwiches because they are a lovely soft-textured cookie.

Ice Cream Sandwiches
Strawberry Rhubarb Ice Cream Sandwiches

For these sandwiches, freeze the ice cream in a 9×13 baking pan lined with tin foil. Fill the pan with the ice cream to a depth of 3/4″ to 1″ thick.  Place in freezer for a couple of hours then remove the ice cream from the pan and cut round circles of the ice cream with a cookie cutter that is slightly smaller than the cookie size.

Homemade Ice Cream Sandwiches
Strawberry Rhubarb Ice Cream Sandwiches

[Printable recipe follows at end of posting]

Strawberry Rhubarb Ripple Ice Cream

Ingredients:

10 oz strawberries, chopped
1 tbsp strawberry balsamic vinegar (optional but recommended)
3 tbsp caster sugar
1½ tsp rose water (optional)

1 lb rhubarb, chopped
2 tbsp orange juice
2 tbsp water
3 tbsp caster sugar

1 cup whipping cream (36%)
1 cup half-and-half or coffee cream (at least 18%)
1 cup whole milk
Scant ¾ cup caster sugar
4 extra-large egg yolks
1/8 tsp fine sea salt
2 tsp vanilla

Method:

Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.

Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar.  Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve.  Reserve the rhubarb pulp and transfer to heat-proof bowl.

Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup.  Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.

Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth.  Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2⅔ – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.

In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) – 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.

In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.

In bowl, whisk the egg yolks, sugar and salt together until pale and creamy.  Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well.  Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously.  Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer.  Do not allow mixture to boil.

Set large clean bowl in a sink of cold water filled to about half the depth of the bowl.  Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated.  Stir in the vanilla.

Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended.  Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).

Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream.  Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream.  With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.

Yield: Apx. 1 quart

Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.
Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.

Old-fashioned Strawberry Rhubarb Ripple Ice Cream

Yield: Apx. 1 qt

Delectable old-fashioned homemade ice cream combines two of summer's best flavors - strawberry and rhubarb.

Ingredients

  • 10 oz strawberries, chopped
  • 1 tbsp strawberry balsamic vinegar (optional but recommended)
  • 3 tbsp caster sugar
  • 1½ tsp rose water (optional)
  • 1 lb rhubarb, chopped
  • 2 tbsp orange juice
  • 2 tbsp water
  • 3 tbsp caster sugar
  • 1 cup whipping cream (36%)
  • 1 cup half-and-half or coffee cream (at least 18%)
  • 1 cup whole milk
  • Scant ¾ cup caster sugar
  • 4 extra-large egg yolks
  • 1/8 tsp fine sea salt
  • 2 tsp vanilla

Instructions

  1. Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.
  2. Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar. Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve. Reserve the rhubarb pulp and transfer to heat-proof bowl.
  3. Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup. Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.
  4. Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth. Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2 2/3 – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.
  5. In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) - 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.
  6. In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.
  7. In bowl, whisk the egg yolks, sugar and salt together until pale and creamy. Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well. Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously. Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer. Do not allow mixture to boil.
  8. Set large clean bowl in a sink of cold water filled to about half the depth of the bowl. Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated. Stir in the vanilla.
  9. Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended. Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).
  10. Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream. Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream. With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.

Notes

Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.

Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.

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Strawberry Rhubarb Ice Cream Sundae
Strawberry Rhubarb Ice Cream Sundae
Strawberry Rhubarb Ice Cream

 

Cows Creamery Field Trip

 

Cows Creamery in Prince Edward Island

I recently paid a visit to Cows Creamery at its factory location on the outskirts of Charlottetown, PEI, where I was met by my two tour guides, Yvonne and Andrea.  As I soon learned, Cows is a whole lot more than its renowned premium quality ice cream.

With humble beginnings back in 1983, Cows has evolved into a large diversified operation that produces, along with its iconic ice cream, three varieties of cheddar cheese as well as its newest dairy product, creamery butter.  You’ll also find this company producing several food items such as chocolate-covered potato chips plus a line of novelty items (including its whimsical cow-inspired clothing line).   For the purposes of this field trip, however, my focus was on the dairy side of Cows’ operations.

Cows Ice Cream

 

"Wowie Cowie" Ice Cream at Cows Creamery

Cows began producing and selling one variety of ice cream (vanilla) on the Cavendish Boardwalk in 1983.  It wasn’t long before customers soon started associating Cows with premium-quality ice cream.  A short while later, Cows opened their first ice cream shop in downtown Charlottetown and you can still find it there on the corner of Queen and Grafton Streets, just across from the Confederation Centre  of the Arts.

Cows Ice Cream Shop in Downtown Charlottetown, PEI

Over the years, Cows added and operated, on a seasonal basis, several more outlets – Peakes Wharf in Charlottetown, Gateway Village at the foot of the Confederation Bridge in Borden-Carleton, and on “The Confederation” ferry that runs, May-October, between PEI and NS.  Of course, their new creamery near Charlottetown also sells ice cream year-round in the retain outlet.  Cows has also added several off-Island locations that include Historic Properties in Halifax, NS; Whistler, BC; Banff, AB; and Niagara-on-the-Lake, ON.

Today, Cows produces some 32 flavours (yes, 32!) of high-end premium ice cream with catchy names like my favourite, “Wowie Cowie”.  All the ice cream is made in their PEI creamery using milk produced on PEI dairy farms and as many locally-produced ingredients (e.g., berries) as possible.

Cows Ice Cream Production Room

 

 

 

 

 

 

 

The ice cream is then shipped to their various retail outlets in PEI and across the country.

Cows Ice Cream - Prince Edward Island

 

On the day of my late afternoon March visit, the ice cream operation was not in production mode.  However, their retail outlet was selling the delectable ice cream!  Cows ice cream is served in their tasty signature waffle cones that are hand-made in each store.  One bite and you know this is no ordinary ice cream cone.  It is so good that it could almost be described as a specialized dessert crisp cookie in and of itself!  The silky smooth ice cream holds its shape in the cone and does not melt too quickly like other brands made with less premium quality ingredients.

Single scoop (waffle cone included) is competitively priced at $3.75 + tax (at time of writing in March 2012) with other high-end ice creams.

The best way I can describe Cows ice cream is that it’s an experience unto itself, right down to the tip of the cone!  For me, Cows ice cream is the benchmark against which all other ice creams get rated and I’ve found no other commercial brand to date that tops it.  Just a word of caution, though, their ice cream is downright addictive!

 

Cheddar Cheese

Cows Cheese

 

Cows Creamery expanded its production line in 2006 when it started making cheddar cheese.  Today, their cheese line includes three varieties:  Avonlea Clothbound Cheddar (the strongest and most robust of the three); Cows Creamery Extra Old Cheddar, and Cows Creamery Applewood Smoked  2 Year Old Cheddar.

 

Cows Creamery Extra Old Cheddar and Avonlea Clothbound Cheddar

Just as with their ice cream, Cows makes their cheese using milk that comes from small rural local dairy farms around PEI.  Not only does this mean they are using fresh, quality ingredients but they are also supporting local dairy producers.  The cheeses are made using the English method and, in fact, my tour guides told me their recipe has its roots in the Orkney Islands, north of Scotland.  The cheeses are all-natural products made from unpasteurized milk with no color added.  So, if your vision is of a bright orange cheese, you won’t find that at Cows.  What you will find, though, is a natural-colored cheese with full-bodied authentic cheese flavour.

I must admit I have never been a fan of old cheese, preferring instead the much more subtle flavours offered by mild and, on occasion, medium cheeses.  I was somewhat reluctant to try Cows cheese for the reason that other “old” cheese varieties I have tried in the past always tasted stale to me and had what I can only describe as a distasteful flavour.  However, lesson learned – never be afraid to try new things and discover how accepting your palette might be to new and different tastes.  Cows’ cheeses are indeed good.  So good, in fact, the cheeses have already won several prestigious awards in Canada and the US.  Manufactured at their Charlottetown Creamery, the 20-pound cheese wheels are shipped to distributors all over North America.  Look, or ask for, Cows cheeses in local specialty cheese shops, farm markets, or grocery deli counters in your area.  On PEI, Cows’ pre-packaged cheese can be found at local supermarkets, at the Farmers Market in Charlottetown and, of course, in the retail outlet of the Cows Creamery near Charlottetown, PEI.

I asked my tour guides what the primary intended uses of these cheeses would be since they only manufacture old cheese varieties – i.e., are they meant for snacking cheeses, cooking, etc.  They suggested that the cheeses can simply be eaten on their own or used in salads, soups, casseroles, on burgers, or in grilled cheese sandwiches so these are very versatile products.

As per my usual practice when I visit a local producer, I like to take their product and use it in a recipe.  I decided I’d put Cows cheeses to the real test and make “Mac ‘n Cheese” (recipe follows at end of this blog).  The reason I chose Mac ‘n Cheese is because the pasta (a rather tasteless food item on its own) would not compete in taste with the cheese.  This would allow the cheese to “star” without being masked by other strong flavours and I would find out if I liked Cows old cheddar.  What I did was use 1 cup each of Cows Creamery Extra Old Cheddar and Avonlea Clothbound Cheddar. Well!  Let’s just say, I can probably never be satisfied with Mac ‘n Cheese made with any other cheese in the future!  The result was a rich, full-bodied cheese-flavoured Mac ‘n Cheese experience.  As mentioned above, Cows cheeses are naturally colored which means they are a very pale neutral (yellowish) color so, if you are accustomed to seeing a rich orange-colored macaroni dish, this will not give you that.  However, I think you’ll find the robust, true cheese flavour will more than make up for any lack of deep color.

 

Creamery Butter

Cows Sea-Salted Creamery Butter

In the summer of 2011, Cows introduced their newest product — butter sold in ½-pound packages and available unsalted or sea-salted.  Just as with their ice cream and cheese products, their butter is of premium quality with 84% butter fat versus 80% found in regular butters.  I have tried the sea-salted and it is one fine butter…particularly spread on fresh buttermilk biscuits straight out of the oven!

Cows Creamery Butter can be purchased on PEI at the Cows Creamery in Charlottetown as well as at the Co-op on Walker Avenue.  Off-Island, it can be found at Pete’s Frootique in Halifax and Bedford, NS, as well as in various stores in Ontario and in the Vancouver, BC, area.

 

Novelty Items

 

Cows Whimsical T-Shirts

In 1985, Cows introduced a whimsical line of clothing for their staff to wear.  They soon discovered that customers wanted to buy the staff clothing!  As a result, Cows began selling T-shirts and sweatshirts that bore images based on puns related to cows or farming.  This line has expanded to include a whole line of souvenir items and clothing.

Cows’ logo and images are very unique and recognizable.  In fact, a few years ago, I was strolling down a very crowded street in Freeport, ME, when I came upon a couple sporting Cows T-shirts – you can identify these T-shirts in a crowd anywhere!

 

Cows Advertisement at the Charlottetown Airport

Visitors arriving on PEI by air can expect to find, as they step into the terminal at the Charlottetown Airport, a large statue of a black and white shiny cow advertising “Cows” products.  Particularly during peak tourism season, it is not uncommon to find people posing for photographs with the cow as the backdrop.  This is probably the most photographed cow on PEI (or anywhere, for that matter)!

Factory Tours

Cows opened their new creamery facility just outside Charlottetown in 2009.  They offer tours that start with a video in their theatre room, followed by a stop by the T-shirt printing shop where you can watch the Cows images being transferred on to clothing.  Your next stop on the tour will take you by the infamous ice cream making room where you can watch this delectable treat being made.  From there, you’ll see the large wheels of cheese undergoing the aging process.  The last stop on the tour would, no doubt, be a huge hit – the tasting room where you’ll sample the ice cream made on the premises.  Tour prices (as of March 2012) are:  Adults $6.00;  Children $4.00; and Children Under 2 years of age are admitted free.  The tours run May 15 – October 15 and are available off-season by appointment only.

 

PEI has no shortage of good quality locally-produced food products available.  The great thing about Cows Creamery products (apart from their obvious high quality) is that they are produced right here on Prince Edward Island.  As a home kitchen chef and food blogger, I have a lot of time and respect for companies, such as Cows, that use local products in their manufacturing and, in turn, support local producers.  As anyone who knows me well will attest, I like to use the freshest ingredients possible and premium-quality products in my cooking and baking.  It doesn’t get any fresher than buying from local producers and manufacturers.

My Island Bistro Kitchen's Macaroni and Cheese

By Barbara99 Published: March 21, 2012

  • Yield: 4-5 Servings
  • Prep: 25 mins
  • Cook: 30 mins
  • Ready In: 55 mins

A rich, flavorful macaroni and cheese dish using Cows Creamery Cheese

Ingredients

Instructions

  1. In large pot, bring water to boil. Add salt, oil, liquid bouillon, garlic, and macaroni. I like to add some garlic and chicken bouillon to the water so it will flavor the pasta when it is cooking. This provides a subtle taste without overpowering or competing with the cheese which would be the case if the ingredients were added into the cheese sauce. Cook, uncovered, for 10 minutes, stirring occasionally to prevent macaroni from sticking to pot. Drain in colander. Return macaroni to pot.
  2. Melt butter in saucepan. Add milk. Combine flour, salt, pepper, nutmeg, cayenne, and dry mustard. Whisk into milk and butter mixture. Cook over medium heat until mixture starts to thicken.
  3. Add cheeses and stir until melted and blended.
  4. Pour cheese sauce over macaroni and stir until well combined. Turn into a greased 2-quart casserole or divide into greased ramekin dishes for individual servings. Bake, uncovered, in 350F oven for 20-30 minutes.
  5. Serve with a fresh green salad and homemade biscuits.

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