Rhubarb-Strawberry Ice Cream

By Caryl

Ingredients

• 1 pound(s) fresh rhubarb, tops trimmed, cut into 3/4-inch pieces
• 1 cup(s) sugar, divided
• 1 pound(s) frozen strawberries
• 1 tablespoon(s) fresh lemon juice
• 3/4 cup(s) heavy cream

Details

Adapted from delish.com

Preparation

Step 1

1.In a large saucepan, combine rhubarb and 1/2 cup of the sugar. Bring to a boil, stirring constantly. Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6 to 8 minutes. Pour into a bowl; refrigerate until cold, about 2 hours.

2.In a food processor, combine frozen strawberries, the remaining 1/2 cup sugar, and lemon juice. Process strawberries until finely chopped but still frozen. With motor running, pour in cream. Process until creamy but still frozen, scraping frequently. Spoon ice cream into a large bowl. Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining. Freeze until firm, 2 hours or overnight. If frozen overnight, let stand at room temperature 15 minutes, or until soft enough to scoop.