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Strawberry-Rhubarb Ice Cream

2-cups chopped rhubarb (1/2-inch pieces)
1/2-cup water
2/3-cup granulated sugar
1-cup milk
1-cup whipping cream (35%)
2-cups chopped fresh strawberries

In a medium saucepan over medium-low heat, bring rhubarb and water to a simmer
Cook stirring occasionally for 15 minutes or until rhubarb is fully cooked and soft
Using the back of a wooden spoon, push the rhubarb through a fine sieve
Set aside
In a bowl, whisk eggs with sugar until thickened and pale yellow
Set aside
In a separate medium saucepan over medium-low heat, bring milk and cream to a simmer
Gradually whisk into the egg mixture
Return entire mixture to the saucepan
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon
Be careful not to let the mixture boil
Strain into a clean large bowl
Let cool to room temperature
Stir in rhubarb and strawberries
Cover and refrigerate until cold or overnight
Stir cream mixture and transfer to ice cream maker
Freeze according to maker's instructions