Rhubarb Strawberry Ice Cream

The first farmers market of the season!  I love eating vegetables and fruit that are in season.  There is nothing like asparagus roasted with a little EVOO and sea salt to start the season off.  Right now in the midwest, Rhubarb is in season.  I picked up a lovely batch and brought it home with no clue with what to do with it. MarthaStewart. com has a nice compilation of 42 rhubarb recipes.  The weather is actually suppose to be 92 tomorrow and figured what a way to start off the summer then with some ice cream.  The recipe on the website seemed off on the sugar part, so I am writing down what I actually used.  I also got some great peppermint dark chocolate (fair trade!!!)  from my pal Emily in New Zealand and shaved some of that over the top for good measure. Enjoy!

RHUBARB STRAWBERRY ICE CREAM

INGREDIENTS:

1 lb. trimmed rhubarb, cut into 1/2″ pieces (about 3 1/2 cups)

1/2 cup plus 6 tbsp sugar

2 tbsp water

8 oz strawberries

1 cup heavy cream

1/2 cup milk

2 tbs. Kirsch (cherry liquor)

PROCEDURE:

1. Place rhubarb, 1/2 cup sugar and 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. (I ended up pureeing this as well)

2. Place strawberries in a 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 tbsp. 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 hrs. or overnight.  Freeze in ice cream maker according to the manufacturer’s instructions.

 

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