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

Source: Martha Stewart Living, May 2001



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How would you rate this recipe?
  • 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!
  • MS10498747
    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..... LilyOake
  • bigmarcella
    16 MAY, 2008
    Kirsch is a cherry flavored liquor
  • jodavis
    15 MAY, 2008
    what is kirsch?

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