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.
Serves:
Ingredients
- 1lbrhubarb,trimmed
- ¼cupgranulated sugar
- 2tbspgranulated sugar
- 2tbspwater
- 8ozripe strawberries
- 1cupheavy cream
- ½cupmilk
- 2tbspkirsch
Instructions
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Place rhubarb, 1 cup sugar, and the water in a saucepan over medium heat.
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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.
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Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
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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.
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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.
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Freeze in an ice-cream maker according to the manufacturer’s instructions.
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Serve and enjoy.
Nutrition
- 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
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