Dad’s birthday kind of got overshadowed this year. It was the day after my graduation, and the day I moved back home. I was a little (okay, a lot) more sad and mopey than it’s fair to be on anyone’s birthday. Now that a little time has passed, a birthday pie was in order.
While it’s not quite full-on strawberry season here yet, we had lots of rhubarb in the garden that made its way into this pie. Mom made crepes filled with asparagus from a farm down the road for dinner. It’s definitely summer.
I used our usual pie crust, Rose Levy Beranbaum’s from The Pie and Pastry Bible, and a strawberry rhubarb filling recipe from Carole Walter’s Perfect Pies and Tarts. Only after the pie came out of the oven did I remember that I’d used this filling recipe once before and it had turned out very wet and soupy. It was the same way this time — basically half pie, half soup. Not something I’ll do again. On the bright side, though, we now have plenty of strawberry rhubarb sauce to put on the ice cream.
This ice cream is a new variation on a recipe I started adapting a few years ago from one of David Lebovitz’s vanilla ice cream recipes. This time making it, I decreased the sugar and replaced some of it with maple syrup, and also cut back the vanilla. It’s still primarily a vanilla ice cream, with a subtle maple flavor.Maple Vanilla Ice Cream 2 cups heavy or whipping cream 1 cup half and half 1/4 cup sugar 1/4 cup maple syrup 1/2 teaspoon vanilla Pinch of salt Combine the sugar and some of the cream in a bowl, and whisk briskly for a minute or so to make sure it’s thoroughly combined. Add in the rest of the cream and the other ingredients, and whisk everything together. Chill in the refrigerator and then freeze in an ice cream maker.