Rhubarb-strawberry Ice Cream

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 lb fresh rhubarb, tops trimmed, cut into 3/4 inch pieces
• 1 cup sugar, divided
• 1 lb frozen strawberries
• 1 tablespoon fresh lemon juice
• 3/4 cup heavy cream

Recipe

• 1 in a large saucepan, combine rhubarb and 1/2 cup sugar.
• 2 bring to a boil, stirring constantly.
• 3 reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
• 4 pour into a bowl and refrigerate until cold, about 2 hours.
• 5 in a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
• 6 process strawberries until finely chopped, but still frozen.
• 7 with motor running, pour in cream.
• 8 process until creamy, but still frozen, scraping frequently.
• 9 spoon ice cream into a large bowl.
• 10 fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
• 11 freeze until firm, 2 hours or overnight.
• 12 if frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.