Roasted Rhubarb and Strawberry Ice Cream

Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream.
Here is a link to the rhubarb compote.

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Ingredients:

2 ½ cups sliced strawberries 
1 ½ cups roasted rhubarb compote
3/4 cup of fine white sugar
a pinch of salt
​2 tsp lemon juice
1 tsp lemon zest
1 cup of whipping cream
1 cup of half and half

Directions:

​Sprinkle the cleaned and sliced strawberries with 2 TBS of sugar and let them sit until the sugar dissolves. Mix the strawberries and rhubarb compote with the sugar, salt, and lemon zest in a food processor. I used a Vitamix.  Add the whipping cream and the half and half, pureeing it until the mixture is velvety smooth. Refrigerate the base for at least 4 hours or overnight. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to manufacturer’s directions.

Guten Appetit 
recipe © Sunnycovechef.com