Strawberry and rhubarb ice cream with Éphémère beer



SERVES 8 to 10


• 2 tbsp. butter

• 2 ½ cups rhubarb, diced

• 85 ml maple syrup

• 85 ml Éphémère Strawberry & Rhubarb

• 2 cups strawberries, cut into large dice

• 1 cup strawberries, mashed

• 473 ml 35% whipping cream

• 300 ml Eagle Brand condensed milk (full fat)


A participation of

Sam Joubert



• Heat a frying pan at medium heat, melt the butter, add the rhubarb, the maple syrup and the beer and mix. Cook for 7 or 8 minutes, stirring constantly, until almost completely reduced. Pour in a large bowl and cool for 15 minutes.

• Add the diced strawberries and puree with a hand mixer. Set aside in the refrigerator.

• In a large bowl, combine the cream and condensed milk and beat for about 5 minutes or until stiff peaks form.

• Fold the strawberry mix in the cream, until mixture is smooth.

• Pour in an airtight container and cover. Freeze for 4 to 6 hours to obtain a semi-firm texture or overnight for a firmer texture. If the ice cream is too hard and difficult to serve, soften at room temperature for 30 minutes.