Rhubarb-Strawberry Ice Cream

Recipe by PrimQuilter
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READY IN: 27mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, combine rhubarb and 1/2 cup sugar.
  • Bring to a boil, stirring constantly.
  • Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
  • Pour into a bowl and refrigerate until cold, about 2 hours.
  • In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
  • Process strawberries until finely chopped, but still frozen.
  • With motor running, pour in cream.
  • Process until creamy, but still frozen, scraping frequently.
  • Spoon ice cream into a large bowl.
  • Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
  • Freeze until firm, 2 hours or overnight.
  • If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.
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