Rhubarb and Strawberry Ice Cream

1. 1

   Place the rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat.

2. 2

   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.

3. 3

   Remove from heat; transfer to a bowl; set aside.

4. 4

   Place the strawberries in the bowl of a food processor; puree.

5. 5

   Strain through a fine sieve or chinois into a bowl; set aside.

6. 6

   Scald the cream and milk in a saucepan over medium heat.

7. 7

   Do not let boil.

8. 8

   Remove from heat, add the remaining 6 tablespoons sugar, and stir until the sugar is dissolved.

9. 9

   Allow the mixture to cool to room temperature.

10. 10

    In a medium bowl, combine the cooked rhubarb, strawberry puree, cream mixture, and kirsch.

11. 11

    Cover with plastic wrap, and chill at least 2 hours or overnight.

12. 12

    Freeze in an ice-cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.