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.
Here is a link to the rhubarb compote.
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 |