Sweet strawberries, tart rhubarb, frozen into a creamy sweet and tart ice cream.
Course Ice Cream
Cuisine American Fusion
Keyword Strawberry Rhubarb Ice Cream
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
churn 20 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Equipment
electric ice cream maker
Saucepan
Ingredients
Rhubarb Puree
1cupRhubarbchopped
1/2cupSugar
1tbspLime juice
1tspFresh gingerfinely chopped
1/2cupWater
Ice Cream
2cupsHeavy cream
1cupStrawberries chopped
1/2cupSugar
Instructions
Rhubarb Puree - Place the Rhubarb puree ingredients into a saucepan, bring to a boil, lower, cover and simmer for 15 minutes. Cool. Puree in a food processor or blender. Rhubarb puree is ready to add to the strawberry ice cream ingredients.
Ice Cream - In a large bowl, mix strawberries and sugar, and sit for 15-minutes allowing strawberry juices to be released. With a fork, mask half of the strawberries and leave the rest for texture in the ice cream. Add the rhubarb puree and heavy cream. Mix well.
Pour the mixture into an ice cream maker (following the instructions of your machine). Churning until thick and frozen, times may differ depending on the machine, however 20-minutes is usually about enough to produce a creamy and frozen ice cream.
Ice cream is now ready to eat, or freeze.
Video
Notes
Ice cream is often too frozen to serve easily straight from the freezer, so I scoop ice cream into individual mounds on a parchment paper lined baking sheet or muffin tins, pop into the freezer for an hour, then transfer the scoops to an airtight container. Serving is easy.