strawberry rhubarb ice cream

My dad had a thing for strawberry rhubarb. Pie was his vehicle, but I bet he would have liked this ice cream. The rhubarb gives a nice tart flavor to an otherwise standard strawberry affair.

Ingredients

1 lb ripe strawberries
4 stalks rhubarb
1 lemon, juiced
1 1/4 cup sugar
2 eggs
2 cups heavy whipping cream
1 cup whole milk

1 1/2 quarts

Directions

Trim and quarter the strawberries. Slide the rhubarb into 1/4" pieces.

In a pot over medium heat, combine the strawberries, rhubarb, lemon juice, and half the sugar. Bring to a boil, and then let simmer for 15 minutes. Remove from heat and let cool slightly. Then refrigerate for 1 hour.

Whisk the eggs and remaining sugar until they turn light in color. Then whisk in the cream and milk. Add the strawberry-rhubarb mixture.

Transfer the mixture to an ice cream maker and churn according to your machine.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

6 hours