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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rhubarb, 1/2 cup 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.

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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.

  • 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.

  • 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)

43 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 4
Rating: Unrated
05/29/2011
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.
Rating: Unrated
06/14/2010
So so so delish!!!! I can't eat eggs, so this was a real treat!
Rating: Unrated
03/15/2009
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.
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Rating: Unrated
05/20/2008
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.
Rating: Unrated
05/19/2008
I agree with Mark - directions do not match up with ingredient list. However, when changes come, I am going to make this one.
Rating: Unrated
05/17/2008
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?
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Rating: Unrated
05/16/2008
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
Rating: Unrated
05/16/2008
Kirsch is a cherry flavored liquor
Rating: Unrated
05/15/2008
what is kirsch?