Rhubarb and Strawberry Ice Cream
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- Yield Makes 1 quart
Ingredients
- 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
Directions
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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.
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Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
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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.
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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.
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.
So so so delish!!!! I can't eat eggs, so this was a real treat!
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.
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.
I agree with Mark - directions do not match up with ingredient list. However, when changes come, I am going to make this one.
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?
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.....
LilyOake
Kirsch is a cherry flavored liquor
what is kirsch?