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Rhubarb and Strawberry Ice Cream

Unlike many ice-cream recipes, this one does not contain any eggs.

  • Yield: Makes 1 quart
Rhubarb and Strawberry Ice Cream

Source: Martha Stewart Living, May 2001


  • 1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons water
  • 8 ounces ripe strawberries
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons kirsch


  1. Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to mediumlow; 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.

  2. Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.

  3. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.

  4. In a medium bowl, combine 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.

Reviews (9)

  • jcj210 29 May, 2011

    I interpreted the sugar to be "3/4 cup plus 2 T" (which is what 1/2 cup plus 6 remaining tablespoons would equal). Even still it was quite tart but delicious. I sandwiched it between 2 digestive biscuits for a frozen strawberry rhubarb pie.

  • aknapp 14 Jun, 2010

    So so so delish!!!! I can't eat eggs, so this was a real treat!

  • tiffanyburns 15 Mar, 2009

    The sugar needed is 1 1/4 C 2 TBSP. Works out perfectly. I added the zest of 2 limes for an added kick. Don't pass this recipe up...this ice cream is amazing! I love it served with fresh warm shortbread cookies.

  • hubertz 20 May, 2008

    I believe the recipe should be 1 1/4 cup sugar plus 2 tbs. ' A cup' in the directions means 1 cup. Add 1/4 cup with 2 tbs and it equals 6 tbs.

  • joanndee 19 May, 2008

    I agree with Mark - directions do not match up with ingredient list. However, when changes come, I am going to make this one.

  • MarkGranath 17 May, 2008

    The Ingredients and the Directions don't jive with the sugar. The Ingredients say 1/4 cup sugar plus 2 tbsp. Then in the directions, it says A cup sugar with the rhubarb, then in step three it calls for the reamaing 6 tbsp.
    1/4 cup plus 2 tbls dose not equal 1cup plus 6 tbsp. Am I reading this wrong? What do you use?

  • lilyoake 16 May, 2008

    I love this! Thank you for posting this recipe!
    I just bought strawberries from the market yesterday and picked my rhubarb last night to make my Mom's wonderful strawberry-rhubarb custard pie. Now it looks like I'll add homemade ice cream to the list too!
    Nothing says "summer" like rhubarb and strawberries.....

  • bigmarcella 16 May, 2008

    Kirsch is a cherry flavored liquor

  • jodavis 15 May, 2008

    what is kirsch?

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