Homemade ice cream recipes: STRAWBERRY AND RHUBARB

Homemade Ice Cream Recipes: Strawberry and Rhubarb.  Whenever I decide to revisit one of the classics, Strawberry ice cream, I always have flash backs to my youth when we used to get served up that bright pink muck that was wedged between the chocolate and vanilla in the Neapolitan mega tub.  Thankfully, the real strawberry ice cream tastes amazing and for an extra bit of bite, I love to add fresh rhubarb when its in season.   It is a quick one, although don't get caught out forgetting to freeze the strawberries the day before you get started. 

Ingredients
    •    Around 3 cups trimmed rhubarb, cut into 1/2-inch pieces

    •    1/4 cups fine sugar

    •    2 tablespoons granulated sugar, combined with above

    •    2 tablespoons water

    •    8 ounces ripe strawberries (pre frozen)

    •    1 cups heavy cream

    •    1/2 cups milk

    •    2 tablespoons kirsch

Directions  

1.    Place rhubarb, 1 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.    Heat 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.