Rhubarb and Strawberry Ice Cream Recipe

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.