Name: Rhubarb and Strawberry Ice Cream
Yield: 1
Ingredients: 1 lb. trimmed rhubarb -; 1/4 c. granulated sugar -; 2 tbsp. granulated sugar -; 2 tbsp. water -; 8 oz. ripe strawberries -; 1 c. heavy cream -; 1/2 c. milk -; 2 tbsp. kirsch -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Rhubarb and Strawberry Ice Cream

1. 1 lb. trimmed rhubarb -

2. 1/4 c. granulated sugar -

3. 2 tbsp. granulated sugar -

4. 2 tbsp. water -

5. 8 oz. ripe strawberries -

6. 1 c. heavy cream -

7. 1/2 c. milk -

8. 2 tbsp. kirsch -

How to cook deliciously - Rhubarb and Strawberry Ice Cream

1. Stage

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, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.

2. Stage

Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.

3. Stage

Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.

4. Stage

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.