Name: Rhubarb and Strawberry Ice Cream Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb rhubarb; ¼ cup granulated sugar; 2 tbsp granulated sugar; 2 tbsp water; 8 oz ripe strawberries; 1 cup heavy cream; ½ cup milk; 2 tbsp kirsch

How To Make Rhubarb and Strawberry Ice Cream

Treat yourself to an egg-free dessert in this rhubarb and strawberry ice cream, made with heavy cream, strawberry puree, and milk, for a tart dish.

Preparation: 15 minutes

Cooking: 15 minutes

Freeze Time: 2 hours

Total: 2 hours 30 minutes

Serves:

Ingredients

1lbrhubarb,trimmed
¼cupgranulated sugar
2tbspgranulated sugar
2tbspwater
8ozripe strawberries
1cupheavy cream
½cupmilk
2tbspkirsch

Instructions

Place rhubarb, 1 cup sugar, and the water in a saucepan over medium heat.
Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, for about 12 minutes until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.
Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight.
Freeze in an ice-cream maker according to the manufacturer’s instructions.
Serve and enjoy.