July 3rd, 2016
Rhubarb and strawberry ice cream
180 g tablespoons sugar
30 ml water
500 g ripe strawberries
235 g heavy cream
120 g milk
This fruity ice cream treat will hit the spot on a hot summer day, and is sure to be a favorite among kids.
Place rhubarb, 100 g 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 strawberries in the bowl of a food processor; puree. Strain through a fine sieve into a bowl; set aside.
Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 80 g sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer’s instructions.