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
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.
Adapted from
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