Strawberry Rhubarb Cupcakes

SERVINGS: Makes 12 cupcakes

INGREDIENTS

• 2 cups Rhubarb, cut into ½ inch pieces

• 1 tablespoon water

• 1 cup sugar, divided

• 1 pint strawberries, hulled and sliced

• 6 egg yolks

• 2 ½ cups heavy cream, divided

• 1 cup milk

PREPARATION

1. In a medium saucepan, combine rhubarb, water and 1/3 cup sugar. Cook over medium heat for 5 minutes. Add strawberries and continue cooking for another 10 minutes. Transfer into a medium bowl set over ice. Stir gently to cool.

2. In a medium saucepan, combine 1 cup of cream and 1 cup milk. Bring to a simmer. Remove from heat.

3. In a medium bowl, combine egg yolks and ½ cup and 2 tablespoons sugar. Whisk until pale yellow and thick.

4. To temper, or warm the egg yolks, whisk in a little of the hot cream, about ¼ cup, then a little more. Gradually whisk in the rest of the cream into the eggs. Return the entire mixture to the saucepan.

5. Carefully cook over medium low heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 6-8 minutes.

6. Pour through a sieve into the bowl set over ice with the strawberry rhubarb. Stir and let sit until chilled, adding more ice if needed.

7. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to lined cupcake tins, cover with plastic wrap, and freeze.

8. 1 hour before serving, whip 1 ½ cups heavy cream to firm peaks, and top cupcakes with about ¼ cup of whipped cream each. Return to freezer.

9. Just before serving top with a strawberry.