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.
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.
- Calories: 354.57kcal
- Fat: 23.40g
- Saturated Fat: 14.34g
- Monounsaturated Fat: 6.67g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 31.37g
- Fiber: 3.18g
- Sugar: 25.93g
- Protein: 3.58g
- Cholesterol: 84.56mg
- Sodium: 41.38mg
- Calcium: 180.14mg
- Potassium: 498.74mg
- Iron: 0.52mg
- Vitamin A: 264.81µg
- Vitamin C: 42.77mg
Have your own special recipe to share? Submit Your Recipe Today!
You can't go wrong with this strawberry cheesecake ice cream, made with cream cheese and strawberry pie filling, for a delectable treat.