Recipe of the Month

To make the strawberry rhubarb ice cream
In a saucepan, combine the chopped rhubarb and 3/4 cup of the sugar.  Cover and cook on low heat until the rhubarb releases its juices, about 5 minutes.  

Uncover and cook over medium low heat, stirring frequently, until most of the liquid has evaporated.   The rhubarb will have a soft jam like consistency.  This will take about 15 to 20 minutes. 

In a saucepan, combine the milk and heavy cream with the vanilla extract.   Heat to a simmer.

Whisk the egg yolks with the remaining 3/4 cup sugar.   Whisk the simmered cream mixture into the yolks.   Place back into the pan and simmer until the mixture is thick enough to coat the back of a spoon, stirring constantly.  This will take about 10 to 12 minutes.  Be careful not to overcook or the mixture will curdle.   It will thicken slightly as it cools.

Place the mixture into a container and let cool to room temperature then refrigerate for 5 hours or overnite.   The mixture must be cold in order to work properly in the ice cream maker.

Mix the rhubarb mixture into the chilled ice cream base.   Stir to combine.

We use a Cuisinart electric ice cream maker to make our ice cream.  This is a relatively inexpensive piece of equipment (about $50) and comes with a 1 1/2 quart container.   This recipe will make about 2 1/2 quarts so you will need to make it in batches.

Often I find the Cuisinart ice cream maker in catalogs which offer a free additional container.   As of this recipe posting, www.chefscatalog.com is offering the Cuisinart ice cream maker with a free additional bowl.

With the ice cream maker on, pour the mixture into the container.  Do not go to the top of the container as the mixture will increase in size as it freezes.

Churn until the consistancy of soft custard.  Remove mixture and place in a container.  Freeze for 2 to 3 hours before serving.  

To make the shortcakes
Combine the dry ingredients in the bowl of a food processor.   Pulse to combine.

Add the butter cubes, one at a time, through the feed tube, with the machine running.

Add the egg and egg yolk, again with the machine running.

Again with the machine running, add the buttermilk, the cream and the vanilla extract.   The mixture should come together.  If it seems too dry, add a little more cream.   The dough should hold together when you place it in your hand.

Place the dough on a lightly floured work surface.  Preheat the oven to 350 degrees and have a baking sheet ready either lined with parchment paper or a silpat baking mat.

Roll the dough into a circle, keeping the dough about 1 1/2 inches thick.   Use a round cutter to cut out shortcakes.    You will get about 4 out of the round, then put dough together again, roll out, and get remaining shortcakes cut.   Place on the prepared baking sheet.   Refrigerate for 15 minutes.

Brush the tops of the shortcakes with the remaining egg white.   Sprinkle tops with the baking (raw) sugar.

Bake in the preheated oven until golden brown - about 12 to 15 minutes.   Let the shortcakes cool for about 1 hour before serving.

To serve, use a serrated knife to split the shortcakes in half.   Place berries and whipped cream on top of one of the halves then top with the remaining shortcake half.   Dust with powdered sugar and serve with a scoop of the strawberry rhubarb ice cream.