Rhubarb and Strawberry Ice Cream

Rhubarb and Strawberry Ice Cream
1 quart

Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.


  • 1 pound trimmed rhubarb, cut into ½-inch pieces (about 3 ½ cups)

  • ¾ cup plus 2 tablespoons sugar

  • 2 tablespoons water

  • 8 ounces ripe strawberries

  • 1 cup heavy cream

  • ½ 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 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.

  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.

Related Articles