Rhubarb and strawberry ice cream
Instructions:
Unlike many ice cream recipes, this one does not contain eggs. 1 pound trimmed rhubarb, cut into ˙-inch pieces (about 3 1 / 2 cups) 3 / 4 cup plus 2 tablespoons sugar 2 tablespoons water 8 ounces ripe strawberries 1 cup heavy cream 1 / 2 cup milk 2 tablespoons kirsch
M A K E S 1 Q U A R T
- Place the rhubarb, 1 / 2 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.
- Place the strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald the cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar, and stir until the sugar is dissolved. Allow the mixture to cool to room temperature.
- In a medium bowl, combine the 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.